Stepwise Method

• In a large mixing bowl, combine 3 cups of all-purpose flour, 1 3/4 teaspoons of coarse sea salt, and 1/2 teaspoon of active dry yeast. Stir the ingredients together until well mixed.
• Pour in 1 1/2 cups of warm water (not hot, just warm to the touch). Using a wooden spoon or spatula, mix until a shaggy dough forms.
• Cover the bowl with plastic wrap or a kitchen towel and let it sit at room temperature for 12 to 18 hours.
• After the first rise, flour your work surface and gently scrape the dough out of the bowl. With floured hands, fold the dough over itself a couple of times to shape it into a ball.
• Place the shaped dough on a floured surface, cover it with a kitchen towel, and let it rise for another 1 to 2 hours.
• About 30 minutes before baking, place your Dutch oven (with the lid) in the oven and preheat it to 450°F (232°C).
• Once preheated, carefully remove the hot Dutch oven from the oven. Using parchment paper, transfer the dough into the pot and cover with the lid. Bake for 30 minutes.
• After 30 minutes, remove the lid to allow the crust to brown. Bake for an additional 15 to 20 minutes.
• Carefully remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.