In a large mixing bowl, combine the flour, salt, and instant yeast. Stir until evenly distributed.

Gradually add the lukewarm water to the dry ingredients, stirring with a wooden spoon or silicone spatula until a shaggy dough forms. Avoid overmixing; a few lumps and bumps are perfectly fine.

Once the dough comes together, cover the bowl with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 12-18 hours. During this time, the dough will undergo fermentation, developing complex flavors and textures.

After the resting period, the dough should have doubled in size and become bubbly and airy. Generously flour a clean work surface and your hands.

Scrape the dough out of the bowl onto the floured surface. Using your hands, gently shape it into a rough ball by folding the edges towards the center.

Transfer the shaped dough onto a piece of parchment paper. If desired, sprinkle the top with additional flour or toppings for added flavor and texture.

About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy-bottomed pot with a lid into the oven as it preheats.

Once the oven reaches the desired temperature, carefully remove the preheated pot using oven mitts. Transfer the parchment paper with the shaped dough into the pot, cover with the lid, and return it to the oven.

Bake the bread covered for 30 minutes to create steam and promote oven spring. After 30 minutes, remove the lid and continue baking for an additional 15-20 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Once baked, carefully remove the bread from the pot and transfer it to a wire rack to cool completely. Allow the bread to cool for at least 1 hour before slicing to allow the crumb to set.