In a large mixing bowl, whisk together the flour, kosher salt, and active dry yeast until well combined.

Pour in the warm water and stir with a wooden spoon or spatula until a sticky, shaggy dough forms; do not overmix or knead.

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 the surface is dotted with bubbles.

When ready to bake, place a Dutch oven with its lid on into the oven and preheat to 450°F (230°C) for at least 30 minutes.

While the oven heats, turn the dough out onto a generously floured surface and gently shape it into a ball by folding the edges underneath itself.

Place the dough ball on a piece of parchment paper and let it rest while the oven finishes preheating.

Carefully remove the hot Dutch oven from the oven, remove the lid, and lift the dough using the parchment paper to drop it inside the pot.

Cover the pot with the lid and bake for 30 minutes to trap the steam, which creates the signature crust.

Remove the lid and bake for another 15 minutes, or until the loaf is deep golden brown and sounds hollow when tapped.

Remove the bread from the pot and let it cool completely on a wire rack for at least 30 minutes before slicing to ensure the best texture.