Preparation Steps

• In a large bowl, whisk together the flour, salt, and yeast.
• Pour in the lukewarm water and mix with a spoon or spatula until just combined. The dough will be shaggy and sticky.
• Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for at least 8 hours, or up to 18 hours.
• After the resting period, the dough will be bubbly and have increased in volume. Turn the dough out onto a well-floured surface. Gently shape it into a ball, being careful not to deflate it too much.
• Place the dough ball on a piece of parchment paper. Let it rest, uncovered, for about 30 minutes while you preheat your oven and a Dutch oven.
• Preheat your oven to 450°F (230°C). Place an empty Dutch oven with its lid on into the preheated oven for at least 30 minutes.
• Carefully remove the hot Dutch oven from the oven. Remove the lid. Using the parchment paper, carefully lower the dough into the hot Dutch oven.
• Cover the Dutch oven with the lid and place it back into the oven. Bake for 30 minutes.
• Remove the lid from the Dutch oven and continue baking for another 10-15 minutes, or until the crust is golden brown and the internal temperature of the bread reaches 200-210°F (93-99°C).
• Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing.