# How to Make:
01 - In a large mixing bowl, whisk together flour, instant yeast, and salt until evenly distributed.
02 - Add lukewarm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
03 - Cover the bowl tightly with plastic wrap or a clean kitchen towel and let rest at room temperature for 12 to 18 hours until the dough doubles in size and surface is dotted with bubbles.
04 - Lightly flour a work surface and turn the dough out onto it. With floured hands, fold the dough over itself once or twice, shaping it loosely into a ball.
05 - Place the dough seam-side down on parchment paper, cover with a towel, and allow to rest for 30 to 60 minutes while preheating the oven.
06 - Preheat a Dutch oven or heavy lidded pot in the oven at 450°F (230°C) for at least 30 minutes.
07 - Carefully remove the heated pot from the oven, lift the dough with the parchment paper, and lower both into the pot. Cover with the lid.
08 - Bake the dough covered for 30 minutes to develop crust and oven spring.
09 - Remove the lid and continue baking for an additional 15 minutes to achieve a golden, crusty exterior.
10 - Transfer the bread to a wire rack and allow to cool completely before slicing.
