1-First Step: Mise en Place and Mixing Grab a large mixing bowl. Measure 3 cups all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/2 teaspoons salt. Whisk them together to distribute evenly. This prevents yeast clumps. Add 1 1/2 cups room temperature water. Use a wooden spoon or spatula to stir until a shaggy dough forms. No dry patches remain, but do not overmix. Dough looks wet and sticky, like thick batter. Cover the bowl tightly with plastic wrap or a damp towel. Place in a draft-free spot at room temperature, around 70°F. Let ferment for 12 to 18 hours. Bubbles cover the surface by morning.

2-Second Step: Shaping the Dough Flour a work surface generously. Also prep a cotton kitchen towel with cornmeal or more flour. Scrape the dough onto the surface using a bench scraper. It spreads like a pancake. Sprinkle top with flour. Fold edges toward center like an envelope, rotating the dough. Do this 3 to 4 times until it forms a loose ball. Pinch seams underneath gently. Place seam-side down on the towel. Dust top lightly. Fold towel over dough. Let rest 1 to 2 hours. Dough doubles and won’t flatten easily when poked.

3-Third Step: Preheat and Prepare Dutch Oven Position oven rack in lower third. Place 4 to 6 quart Dutch oven with lid inside. Preheat to 450°F for 30 to 45 minutes. Pot gets screaming hot for steam effect. Cut a piece of parchment paper to fit pot bottom. This eases transfer. Carefully remove hot pot using oven mitts. Lift dough by towel edges onto paper. Slash top 1/2 inch deep with lame or sharp knife. Creates expansion room and pretty pattern.

4-Fourth Step: Baking Covered Lower parchment with dough into hot pot. Replace lid quickly. Bake 30 minutes. Steam builds inside for crusty exterior. Crust turns pale golden. Do not peek early to trap heat.

5-Fifth Step: Uncovered Finish and Cooling Remove lid. Bake another 15 to 20 minutes until deep golden brown. Internal temp hits 210°F if using thermometer. Lift out using parchment. Cool on wire rack 1 to 2 hours. Crust crackles as it sets. Slice only when fully cooled for best texture.