In a large mixing bowl, combine 3 cups of all-purpose flour, ½ tablespoon of kosher salt, and 2 ¼ teaspoons of instant or active dry yeast. Pour in 1 ½ cups of warm water at around 105°F, mixing until a sticky dough forms.

Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rest at room temperature for 2 to 10 hours.

Lightly flour a clean work surface and gently turn the dough out. Shape the dough into a round loaf.

Transfer the shaped dough onto parchment paper. Score the top with a sharp knife and cover with a towel.

Preheat your oven to 450°F about 30 minutes before baking.

Carefully remove the hot Dutch oven, place the dough inside, and bake for 25 to 30 minutes.

Remove the Dutch oven and let the bread cool on a wire rack for at least 30 minutes before slicing.