In a large mixing bowl, whisk together the bread flour, salt, and yeast. Pour in the lukewarm water. Use a wooden spoon or your hands to mix until a shaggy, sticky dough forms. There should be no dry spots of flour remaining. Why this matters: Hydrating all the flour fully allows the autolyse process to begin, activating enzymes.
Cover the bowl tightly with plastic wrap. Let sit at room temperature for 12 to 18 hours until doubled in size and bubbly. Why this matters: This long, slow proof is where all the complex flavor and gluten strength develop without kneading.
Gently pull the dough out onto a floured surface. Fold edges into the center to form a boule. Place seam-side down on parchment paper, cover loosely, and rest for 1 hour.
While resting, preheat a covered Dutch oven in a 450°F (232°C) oven for 45 minutes. Why this matters: The enclosed heat mimics a professional bakery oven.
Score the top of the dough with a razor blade. Use the parchment paper to lower the dough into the hot Dutch oven. Cover and bake for 30 minutes. Why this matters: Scoring prevents the bread from bursting randomly.
Remove the lid and bake for 15-20 more minutes until deeply caramelized. Cool completely on a wire rack before slicing.
