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In a large bowl, combine flour, yeast, and salt. Add warm water and stir with a spoon or spatula until a shaggy dough forms. Cover with plastic wrap or a clean kitchen towel.
Step 2: Let It Rest
Leave the dough at room temperature for 12–18 hours. This slow fermentation develops flavor and structure naturally—no kneading needed!
Step 3: Preheat Oven and Pot
Place a Dutch oven (or heavy oven-safe pot with a lid) in your oven and preheat to 450°F (230°C) for at least 30 minutes.
Step 4: Shape the Dough
Turn the dough onto a floured surface and fold it a couple of times to form a rough ball. Let it rest for 30 minutes while your pot heats.
Step 5: Bake
Carefully transfer the dough into the hot pot (use parchment paper for easy handling). Cover and bake for 30 minutes. Remove the lid and bake an additional 10–15 minutes, until the crust is deep golden brown.
Step 6: Cool and Enjoy
Let the bread cool on a wire rack for at least 20 minutes before slicing. The aroma alone will make it hard to wait!
Tips for Success
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