In a large mixing bowl, combine the flour, active dry yeast, and sea salt. Stir the dry ingredients together, then slowly add the warm water.

Use a wooden spoon or silicone spatula to mix everything together until it forms a rough, sticky dough ball. Don’t worry if it’s shaggy—this is exactly how it should look.

Transfer the dough to a clean, lightly greased bowl. Cover it loosely with plastic wrap, then place a moistened kitchen towel over the top. Let the dough rise at room temperature in a draft-free area for 18 to 24 hours.

By the end of this slow rise, the dough should have doubled in size and be filled with small air bubbles—this is the secret to its chewy, airy texture.

About 30 minutes before you're ready to bake, preheat your oven to 450°F (230°C). Place your Dutch oven (with the lid on) into the oven while it preheats. This ensures the pot is piping hot, which gives the bread its beautiful crust.

Flour your countertop generously and gently turn out the dough onto the surface. With floured hands, shape the dough into a loose ball. Don’t over-handle it—this dough loves to be treated gently.

Carefully remove the hot Dutch oven from the oven (use oven mitts—it’s extremely hot!). Gently place the dough into the pot. Cover with the lid and bake for 30 minutes.

Then, remove the lid and bake for an additional 10–15 minutes, or until the top is a deep golden brown and the crust sounds hollow when tapped.