# How to Make It:
01 - Whisk together the flour, instant yeast, and salt in a large bowl.
02 - Add the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
03 - Cover the bowl tightly and leave at room temperature for 12 to 18 hours, until bubbles appear and the dough doubles in size.
04 - Flour a work surface lightly, turn the dough out, fold over once or twice with floured hands, and shape into a loose ball.
05 - Place dough seam-side down on parchment paper, cover with a towel, and rest 30 to 60 minutes as the oven preheats.
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 - Carefully remove the hot pot, lift dough with parchment paper, and lower both into the pot. Cover with lid.
08 - Bake for 30 minutes with the lid on to trap steam.
09 - Remove lid and continue baking another 15 minutes until the crust is golden and crisp.
10 - Transfer bread to a wire rack and let cool completely before slicing.
