Add the flour, dry yeast, and salt to a large mixing bowl and stir to combine.

Pour in the lukewarm water and mix thoroughly with a wooden spoon until no dry flour remains.

Cover the bowl with plastic wrap and let the dough rise in a draft-free spot that's neither too warm nor too cold for approximately 12 hours.

After 12 hours, preheat the oven to 450°F (230°C), with the Dutch oven and its lid inside.

Generously flour your work surface and turn the dough out onto it. Dust your hands with flour, as the dough will be quite sticky. Fold the edges of the dough toward the center to start forming a ball. Flip it over, using a bench scraper if needed, and gently shape it into a round, pulling the surface as taut as possible. Cover loosely with plastic wrap while the oven continues to preheat.

Allow the Dutch oven to preheat for approximately 30 minutes. If the dough has spread out a little while resting, quickly reshape it into a round. Transfer the dough to a sheet of parchment paper.

Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lower the dough into the pot. Cover with the lid and bake for approximately 30 minutes.

Remove the lid. If the bread still looks a little pale, continue baking uncovered for another 10–15 minutes, until the crust is beautifully golden brown.

Remove the Dutch oven from the oven and carefully transfer the bread to a wire rack. Let it cool before slicing, and enjoy!