Combine the dry ingredients. In a large mixing bowl, stir together the flour, salt, and yeast.

Incorporate the water. Begin with 1 ½ cups warm water, adding more gradually until the dough is quite wet—looser than traditional bread dough, but not as runny as cake batter. This hydration is key to developing the bread’s chewy interior.

Allow the dough to rise. Cover the bowl with a clean kitchen towel and set it in a warm, draft-free spot for 2–3 hours. The dough will more than double in size and take on a delightfully jiggly texture.

Prepare the oven. Place a Dutch oven, with its lid, into the oven and preheat to 450°F. The pot needs to be thoroughly heated before baking.

Shape the dough. Turn the risen dough onto a lightly floured surface. Gently fold the edges under to form a smooth round. Place the loaf on a sheet of parchment paper, which will make it easier to transfer into the hot Dutch oven.

Bake. Using the parchment, carefully lower the dough into the preheated pot. Cover and bake for 30 minutes. Remove the lid and continue baking for 12–15 minutes, or until the crust is deeply golden.

Cool and enjoy. Transfer the bread to a wire rack and allow it to cool slightly before slicing.