Mix the dough: In a large bowl, whisk flour, yeast, and salt. Add warm water and stir with a spoon until a shaggy, sticky dough forms. It will look rough—this is right.

First rest (bulk rise): Cover the bowl with plastic wrap or a damp towel and let it sit at room temperature for 8–12 hours, or until doubled and bubbly on the surface. A cooler kitchen might need 14–16 hours.

Chill for easier handling (optional): If the dough is very sticky, refrigerate it for 30–60 minutes. Cooler dough is easier to shape.

Shape the loaf: Lightly flour your counter and hands. Gently turn out the dough and fold the edges into the center a few times to create surface tension. Flip seam-side down and cup your hands to form a tight round ball.

Second rise: Place the dough seam-side down on a piece of parchment dusted with flour or cornmeal. Cover loosely and let rise 45–60 minutes, until puffy. It should spring back slowly when poked.

Preheat the oven and pot: About 30 minutes before baking, put a Dutch oven (with lid) in the oven and preheat to 450°F (230°C). The pot needs to be very hot.

Score the dough: Using a sharp knife or razor, make a 1/2-inch deep slash across the top. This controls the expansion and gives that artisan look.

Bake covered: Carefully remove the hot pot. Lift the dough on the parchment and lower it into the pot. Cover and bake for 30 minutes. The steam will build the crust.

Finish uncovered: Remove the lid and bake another 12–18 minutes, until the crust is a deep golden-brown and the internal temperature reaches about 205–210°F (96–99°C).

Cool completely: Transfer to a rack and let cool at least 1 hour before slicing. This sets the crumb and prevents gumminess.