In a large mixing bowl, mix together
All-Purpose Flour (3 cups)
Salt (1/2 Tbsp)
Active Dry Yeast (1/2 Tbsp)
Water (1 1/2 cups)
at 105 degrees F (40 degrees C).
Use a spatula to stir all ingredients together until a moist, shaggy dough forms. Do not knead the dough. Cover and let it rise for at least 2 hours or overnight in the fridge.
Preheat the oven to 450 degrees F (230 degrees C), place a dutch oven with a lid in the middle of the oven, and preheat for at least 30 minutes.
Sprinkle some flour on parchment paper, then transfer the proofed dough from the mixing bowl and quickly use the spatula to shape it into a round loaf.
Sprinkle on top of the dough with a little bit of flour. Then make a slash across the top of the loaf, about 1/4-inch deep. Carefully transfer the dough with the parchment paper to the preheated dutch oven. Bake for 30 minutes with the lid.
After 30 minutes, remove the lid and continue baking for another 15-20 minutes, until the top is golden brown.
Remove the dough from the pan and let cool on a wire rack. Serve warm.