Mix the dough. In a large bowl, whisk flour, salt, and yeast. Add warm water (and olive oil if using). Stir with a spoon until no dry patches remain. The dough will be shaggy and sticky, and that’s perfect.

First rise (hands-off). Cover the bowl tightly with plastic wrap or a lid. Let it rest at room temperature for 8–12 hours, or until doubled and puffy with small bubbles on the surface. Cooler kitchens may need up to 14 hours, warmer ones closer to 6–8.

Shape gently. Dust your counter and hands with flour. Scrape the dough out, sprinkle a little more flour on top, and fold it over itself 3–4 times to create a round. Avoid heavy kneading; you want to keep the air inside.

Second rise. Set the dough seam-side down on a piece of parchment. Lightly flour the top and cover with a towel. Let it rest 30–45 minutes, until slightly puffed.

Preheat the Dutch oven. About 30 minutes before baking, place a 4–6 quart Dutch oven (with lid) in your oven and heat to 450°F (232°C). A hot pot is key for a great crust.

Score the top. Use a sharp knife or razor to make a 1/2-inch deep slash across the top. This guides the expansion and helps prevent random cracks.

Transfer and bake covered. Carefully remove the hot Dutch oven. Lift the dough using the parchment and lower it into the pot. Cover and bake for 30 minutes. The lid traps steam for maximum oven spring and crust formation.

Finish uncovered. Remove the lid and bake 10–15 minutes more, until the crust is deep golden brown. For doneness, the internal temperature should be around 205–210°F (96–99°C).

Cool before slicing. Lift the loaf out by the parchment and set it on a rack. Wait at least 45 minutes before cutting. Cooling sets the crumb and keeps it from turning gummy.

Serve. Slice with a serrated knife. Enjoy with butter, soup, or as a base for sandwiches.