Instructions:

1. 1. Mix the Dough
      In a large mixing bowl, combine the flour, yeast, and salt. Add the water and stir with a wooden spoon or spatula until a shaggy dough forms. Don’t worry if it looks messy—this is normal for no-knead bread.

1. 1. Let It Rise
      Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 12-18 hours. During this time, the yeast works its magic, creating bubbles and developing gluten.

1. 1. Shape the Dough
      After the first rise, the dough should be doubled in size and filled with bubbles. Lightly flour your hands and a clean surface, then gently shape the dough into a ball. Avoid overworking it.

1. 1. Second Rise
      Place the dough on a piece of parchment paper and let it rest for 30 minutes to 2 hours. This allows it to puff up slightly before baking.

1. 1. Preheat Your Oven and Dutch Oven
      Place a Dutch oven (or a heavy oven-safe pot with a lid) in your oven and preheat to 450°F (230°C). Preheating the pot ensures a crispy crust.

1. 1. Bake the Bread
      Carefully transfer the dough, along with the parchment paper, into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until the crust is golden brown.

1. 1. Cool and Enjoy
      Let the bread cool on a wire rack before slicing. This step is crucial to lock in the moisture and ensure the perfect texture.