In a large bowl, mix together the flour, yeast and salt.

Pour in the warm water and use a sturdy spoon to mix together until fully combined. The dough should be wet and shaggy, but not runny.

Cover the bowl with plastic wrap and let rise for about 2-3 hours, or until doubled in size.

Optional: once the dough has doubled in size, you can store it covered in the refrigerator for up to 12 hours for enhanced flavor development, or continue to follow the instructions below to bake right away.

When you're ready to bake, place the dutch oven with the lid on into the oven and preheat the oven to 450°F.

Once the oven is preheated, lightly sprinkle a work surface with about a tablespoon of flour. Scrape the dough out of the bowl onto your floured surface and roughly shape into a ball. No need for it to be perfect. It'll look nice once it bakes. Place the dough ball seam side down on a sheet of parchment paper.

Once the oven is preheated, remove the hot dutch oven and transfer the parchment paper with the dough to the dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake an additional 10-15 minutes until golden and crispy on top.

Lift the parchment paper with the bread from the dutch oven and let cool for 1 hour, then slice and enjoy!