The Mix: In a large bowl, whisk the flour, salt, and yeast. Add warm water and stir until a shaggy dough forms.
The Rise: Cover the bowl with plastic wrap and let it sit at room temperature for 8 to 12 hours (overnight is best!). This creates those beautiful air bubbles.
Preheat: Place a Dutch oven (or any heavy oven-safe pot with a lid) in the oven and preheat to 450°F (230°C).
Shape & Score: Turn the dough onto a floured surface. Shape it into a ball. Use a knife to score the top (like the leaf pattern in the photo).
Bake: Carefully place the dough into the hot pot. Bake with the lid on for 30 minutes, then remove the lid and bake for another 10-15 minutes until the crust is deep golden brown.
Cool: Let it cool for at least 30 minutes before slicing (if you can wait that long!).
