In a bowl of a stand mixer fitted with a dough hook, combine the 3 cups of All-Purpose Flour, 2.25 tsps of Instant Yeast, the 2 tsps of Kosher Salt, the 2 tsps of Sage and 1 tsp of Thyme.
Heat the 1.5 cups of Apple Juice in the microwave. Usually takes my microwave about 1 minute to get heated to about 115 degrees Fahrenheit, but make sure to check the temperature with a thermometer in 30 second intervals of microwaving.
Add the heated Apple Juice to the Flour mixture and begin mixing, scraping down the sides as needed.
While the stand mixer is creating the dough, spray a large mixing bowl or glass bowl with oil and sprinkle with flour.
Once the dough has formed, scoop the dough into the mixing bowl coated in oil (to prevent sticking) and cover with plastic wrap.
Place the bowl in a warm place (I like to use the Proofing setting on my oven) and allow the dough to rise for at least 3 hours (or longer if you'd like!).
After the 3 hours, turn on your oven to 450 degrees Fahrenheit and place your Dutch Oven (I use a 5qt sized Dutch Oven) inside to preheat with the oven.
While the oven is preheating, turn the dough out onto a floured surface. If it lost some of its shaped, simply fold the dough back together with an oiled spatula.
Transfer dough onto a piece of parchment paper and place back into the bowl you let it rise in.
Sprinkle the Sea Salt across the top of the dough. Score the middle of the bread with a sharp knife in a X shape or however you'd like.
Once the oven is heated, quickly remove the Dutch Oven (careful it is very hot!) and place the dough inside (remaining on the parchment paper) and with the Dutch Oven lid on and place in the oven.
Cook for 30 minutes covered and then for 10 minutes uncovered or until the top of the bread is a golden brown.
Once cooked, remove the bread from the Dutch Oven to a cutting board and allow to sit for 10 minutes before cutting into slices.
**Please note that we have provided both volume and weight measurements for the ingredients. We highly recommend using the weight measurements for the best accuracy, but we have provided both just in case you do not own a scale.***If you are finding the bottom of the bread is getting too done, try adding a folded sheet of parchment paper at the bottom of the dutch oven to give the bread an extra layer off of the hot bottom.