1. Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and instant yeast until well combined. This ensures even distribution of the yeast throughout the dough.

2. Add Warm Water and Mix: Pour the warm water into the dry ingredients. Using a wooden spoon or a spatula, mix until a shaggy, sticky dough forms. There’s no need to knead; just make sure all the flour is incorporated and there are no dry patches. The dough will be very wet, and that’s exactly what you want.

3. First Rise (Overnight Fermentation): Lightly grease a clean large bowl with olive oil. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap. Place the bowl in the refrigerator for at least 12 hours, and up to 18 hours. This slow, cold fermentation is key to developing flavor and texture.

4. Prepare for Baking: About 30 minutes before you’re ready to bake, place your Dutch oven with its lid into your cold oven. Preheat the oven to 450F (230C). Heating the Dutch oven ensures a super crispy crust.

5. Shape and Score the Dough: While the oven preheats, gently remove the dough from the refrigerator. Lightly flour your work surface. Carefully scrape the dough out onto the floured surface. It will be loose and sticky. Gently fold the edges of the dough towards the center a few times to create a round shape. Avoid overworking the dough. Dust a piece of parchment paper with a little flour or cornmeal and carefully transfer the shaped dough onto it. If desired, use a sharp knife or a bread lame to score the top of the dough with a simple cross or a single slash. This helps the bread expand evenly.

6. Bake the Loaf: Once the oven is preheated, carefully remove the hot Dutch oven. Lift the dough by the parchment paper and gently lower it into the hot Dutch oven. Cover with the lid and bake for 30 minutes.

7. Finish Baking for a Crispy Crust: After 30 minutes, remove the lid from the Dutch oven. Continue to bake for another 15-20 minutes, or until the crust is deeply golden brown and sounds hollow when tapped on the bottom.

8. Cool Completely: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing. This is crucial for the texture and flavor to fully develop. Slicing too early can result in a gummy interior.