# How to Make It:
01 - In a large bowl, whisk together flour, instant yeast, and salt.
02 - Add lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
03 - Cover the bowl tightly and let rest at room temperature for 12 to 18 hours until doubled in size and surface is dotted with bubbles.
04 - Flour a work surface lightly. Turn the dough onto it and fold over itself once or twice with floured hands, shaping into a loose ball.
05 - Place dough seam-side down on parchment paper, cover with a towel, and let rest for 30 to 60 minutes while preheating the oven.
06 - Place a Dutch oven or heavy lidded pot in the oven and preheat to 450°F (230°C) for at least 30 minutes.
07 - Remove the hot pot carefully, lift dough with parchment paper, and lower both into the pot. Cover with the lid and bake for 30 minutes.
08 - Remove the lid and continue baking for an additional 15 minutes until the crust is golden brown and crisp.
09 - Transfer bread to a wire rack and allow to cool completely before slicing.
