1-Combine flour, salt, and yeast in a large bowl. Add warm water and stir until fully mixed, resulting in a loose, shaggy dough.

2-Cover and let rest at room temperature for 12 to 18 hours.

3-Transfer to a well-floured surface and fold the dough over itself multiple times to form a round ball, adding flour if sticky.

4-Lightly flour the top, place dough smooth side up on parchment paper, shape into an even circle, cover loosely, and let rest while preheating the oven and Dutch oven.

5-Preheat oven to 450°F and place the Dutch oven inside for 20-30 minutes.

6-Carefully transfer dough with parchment into the hot Dutch oven, cover, and bake for 30 minutes.

7-Remove lid and bake for an additional 10 to 20 minutes until the crust is golden and crisp.

8-Cool the bread on a wire rack for at least 30 minutes before slicing.

1-Mix flour, salt, sugar, and yeast; add warm water and stir until combined to form a loose dough.

2-Cover and let dough rise at room temperature for 1 hour until doubled in size.

3-Proceed with shaping and baking as in the traditional version.