Mix the Dough: Start with a large bowl and add the flour, yeast, and salt. Stir gently so everything spreads evenly. Pour in the warm water and mix with a spoon until a rough, sticky dough forms. The dough will look shaggy and uneven, which is exactly right. Do not try to smooth it out.
Cover and Rest: Cover the bowl with plastic wrap or a clean towel. Place it somewhere warm and quiet. Let the dough rest for at least 12 hours and up to 18 hours. During this time, bubbles form and flavor builds naturally without effort.
Check the Dough: After resting, the surface should look bubbly and slightly puffed. The dough will feel loose and sticky. That texture creates the airy crumb later, so resist adding more flour at this stage.
Shape Gently: Lightly flour a clean surface. Turn the dough out carefully and fold it over itself once or twice using floured hands. Shape it into a rough round. No need to smooth it. Keep handling minimal.
Second Rest: Place the dough seam side down on parchment paper. Cover loosely and let it rest for about 30 to 45 minutes. This short rest helps the loaf relax before baking.
Heat the Pot: While the dough rests, place a heavy oven safe pot with a lid into the oven. Heat the oven to 230°C. Let the pot heat for at least 30 minutes. A hot pot helps create that crisp crust.
Bake the Bread: Carefully remove the hot pot. Lift the parchment with the dough and place it inside. Cover with the lid and return it to the oven. Bake for 30 minutes covered, then remove the lid and bake another 10 to 15 minutes until the crust turns deep golden.
Cool Before Slicing: Remove the bread and place it on a rack. Let it cool fully before slicing. Cutting too soon releases steam and affects texture.
