# Directions:
01 - Whisk together flour, instant yeast, and salt in a large bowl until fully incorporated.
02 - Add lukewarm water 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 allow dough to rest at room temperature for 12 to 18 hours, until bubbles form on the surface and the dough doubles in size.
04 - Lightly flour a work surface and turn the dough out. 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 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 - Carefully remove the hot pot from the oven. Lift the dough using the 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 the bread to a wire rack and allow to cool completely before slicing.
