Mix the Dough: In a large food-grade container, combine warm water and yeast, stirring to dissolve. Add flour and salt, mixing until all ingredients are incorporated. The dough will be sticky.

Initial Rise: Cover the container with a lid or plastic wrap and a towel. Let the dough rest at room temperature for 2 hours.

Refrigerate: After the initial rise, transfer the dough to the refrigerator. It can be stored for up to two weeks.

Prepare for Baking: About 1½ hours before you plan to bake, remove a grapefruit-sized portion of dough from the refrigerator. Shape it into a round loaf by stretching and folding the dough under itself.

Second Rise: Place the shaped dough onto a piece of parchment paper or into a floured banneton basket. Cover and let it rise for 40 minutes.

Preheat Oven: While the dough is rising, preheat your oven to 425°F (218°C) with a Dutch oven inside.

Bake: Carefully transfer the risen dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15–30 minutes, or until the crust reaches your desired level of browning.

Cool: Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.