1-In a large mixing bowl, combine 3 ½ cups flour, 2 teaspoons kosher salt, and 1 teaspoon active dry yeast. Mix thoroughly to distribute all dry ingredients evenly.

2-Gradually add 1 ½ cups warm water to the dry ingredients, stirring continuously until a sticky dough forms. No kneading is required; the hydration helps develop gluten naturally.

3-Cover the bowl with plastic wrap or a damp cloth and let the dough rest at room temperature for 12 to 18 hours. This slow fermentation enhances flavor and improves texture.

4-After the resting period, preheat your oven to 450°F (230°C) with a Dutch oven or heavy pot inside to heat as well.

5-Transfer the dough onto a well-floured surface and shape it gently into a round loaf without kneading. Let it rest for 30 minutes.

6-Carefully remove the hot Dutch oven, place the dough inside, cover with the lid, and bake for 30 minutes. This traps steam to create a crispy crust.

7-Remove the lid and bake for an additional 15-20 minutes until the bread’s crust is deep golden brown. Allow the loaf to cool completely before slicing for best results.