# How to Make It:
01 - In a large bowl, whisk together the all-purpose 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 with plastic wrap or a clean kitchen towel and let rest at room temperature for 12 to 18 hours until bubbles form and the dough doubles in size.
04 - Lightly flour a work surface, turn the dough onto it, fold it over itself once or twice with floured hands, and shape loosely into a 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 into the oven and preheat to 450°F for at least 30 minutes.
07 - Carefully remove the hot pot from the oven, lift the dough with the parchment paper, and lower both into the pot. Cover with the lid.
08 - Bake for 30 minutes with the lid on to develop steam and crust.
09 - Remove the lid and bake an additional 15 minutes until the crust is golden brown and crisp.
10 - Transfer the bread to a wire rack and cool completely before slicing.
