# How To Make:
01 - In a large mixing bowl, whisk together the all-purpose flour, salt, and instant yeast until evenly combined.
02 - Pour the lukewarm water into the dry mixture and stir using a wooden spoon or spatula until a shaggy, sticky dough forms.
03 - Cover the bowl tightly with plastic wrap or a damp towel and allow the dough to rest at room temperature (18–22°C / 65–72°F) for 2 hours, until doubled in size and bubbly.
04 - Preheat the oven to 230°C (450°F) and place a Dutch oven with its lid inside to heat for at least 30 minutes.
05 - Lightly flour a sheet of parchment paper. Turn the dough onto the parchment and shape it gently into a round using floured hands or a spatula, avoiding kneading.
06 - Carefully remove the heated Dutch oven. Lift the dough with the parchment paper and place it inside the Dutch oven. Cover with the lid and bake for 30 minutes.
07 - Remove the lid and continue baking for an additional 10–15 minutes until the crust turns golden and crisp.
08 - Transfer the loaf to a wire rack and allow it to cool for at least 30 minutes before slicing.
