Directions

• Mix the dough:
• In a large mixing bowl, combine the flour, salt, and instant yeast. Pour in the warm water and stir until a shaggy dough forms. The dough will be sticky and rough, which is normal.
• First rise:
• Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 12-18 hours, or until it has doubled in size and is bubbly on the surface.
• Shape the dough:
• After the first rise, turn the dough out onto a well-floured surface. With floured hands, gently shape the dough into a ball by folding the edges into the center. Be careful not to deflate the dough too much.
• Second rise:
• Place the dough seam-side down on a piece of parchment paper. Cover with a damp kitchen towel and let it rise for 1-2 hours, or until it has doubled in size again.
• Preheat the oven:
• About 30 minutes before the end of the second rise, place a Dutch oven (with the lid) in the oven and preheat to 450°F (230°C).
• Bake the bread:
• Carefully remove the preheated Dutch oven from the oven. Using the parchment paper as a sling, transfer the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
• After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the bread is deep golden brown and sounds hollow when tapped.
• Cool and serve:
• Transfer the bread to a wire rack and let it cool completely before slicing.