In a bowl add the flour, salt, and instaferm red. If you choose to use diastatic malt powder it can be added to the flour during this step. Use the rubber spatula to blend the dry mixture for a few seconds or until fully mixed.
In a separate container mix together the water and vinegar. If you choose to use amylase it can be added to the water during this step.
Add the water mixture to the dry mixture. Use the rubber spatula to fold the mixture until all the flour is just barely combined.
Cover the mixture with plastic wrap and place in a cool dry place and allow it to rest for 18 hours.
The next day lightly dust a prep table with flour and turn the dough out onto the flour.
Gently form the dough into a ball.
Coat a piece of parchment paper with oil or non-stick pan spray.
Place the dough ball on the parchment paper and lift it into the dutch oven.
Cover the Dutch oven with plastic wrap and proof dough for 2-3 hours, until it doubles in size
Place the dutch oven in a cold oven and set it to 450°F.
After 30 minutes remove the lid from the pan and allow it to cook for 20-25 more minutes or until it reaches 205°F.
Remove the dutch oven from the pan and allow the dutch oven to cool for 10 minutes before removing loaf from the pan.
Cool completely before slicing, about 3 hours.
Slice and serve or wrap and store for up to 7 days.