# How-To Steps:
01 - Whisk together flour, instant yeast, and salt in a large bowl.
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 it rest at room temperature for 12 to 18 hours, until bubbles appear and dough doubles in size.
04 - Lightly flour a work surface and turn dough onto it. Fold the dough over itself once or twice with floured hands, shaping it 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 (230°C) for at least 30 minutes.
07 - Carefully remove the hot pot from the oven, lift dough with parchment paper, and lower both into the pot. Cover with the lid.
08 - Bake for 30 minutes with the lid on to develop crust.
09 - Remove the lid and bake an additional 15 minutes until golden brown and crusty.
10 - Transfer the bread to a wire rack and allow it to cool completely before cutting into slices.
