In a large bowl, combine flour, yeast, salt, and water (1⅝ cups). Mix with a wooden spoon until combined—it will look ugly, sticky, and shaggy. Do not knead.

The shaggy mess is intentional—time does the work, not your hands • Wet, lumpy dough with no dry flour pockets

Cover bowl tightly with plastic wrap. Let sit at room temperature (65-75°F) for 18 hours.

This long fermentation develops flavor and gluten structure—don't rush it • Dough has doubled, surface covered in bubbles • Slightly yeasty, fermented smell

Turn dough out onto a well-floured surface. Fold it over itself twice, forming into a rough ball. Let rest uncovered for 15 minutes.

Gentle folds preserve the gas bubbles created during fermentation • Ball of dough relaxing on counter

Shape dough into a ball with floured hands. Place seam-side down on a heavily floured cotton towel. Cover with another towel. Let rise for 2 hours.

The towel prevents sticking—use plenty of flour • Puffy, risen ball

30 minutes before baking, place a covered 6-8 qt Dutch oven in the oven and preheat to 450°F (230°C).

The pot MUST be scorching hot—cold pot = dense brick

Carefully remove hot pot. Turn dough seam-side up into pot (use towel to flip). Cover with lid. Bake 30 minutes covered.

Covered baking traps steam, creating the crispy crust • Bread baking smell

Remove lid. Bake uncovered for 15-20 more minutes until deep golden brown.

Uncovered baking deepens color and crisps the crust • Dark amber crust with crackled surface • Caramelized crust smell

Turn bread out onto a wire rack. Let cool completely before slicing—at least 1 hour.

Cutting hot bread releases steam and makes it gummy • Steam has stopped rising