# How-To:
01 - In a large bowl, whisk together the flour, instant yeast, and salt until evenly mixed.
02 - Add lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
03 - Cover bowl tightly with plastic wrap or a clean kitchen towel and let rest at room temperature for 12 to 18 hours until bubbly and doubled in size.
04 - Lightly flour a work surface, turn dough out, fold over 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 30 to 60 minutes while oven preheats.
06 - Place a Dutch oven or heavy lidded pot inside the oven and preheat to 450°F (230°C) for at least 30 minutes.
07 - Carefully remove hot pot, lift dough with parchment paper, lower into pot, cover with lid, and bake for 30 minutes.
08 - Remove lid and bake for an additional 15 minutes until crust is golden brown and crisp.
09 - Transfer bread to a wire rack and allow to cool completely before slicing.
