Mix the yeast and salt in a bowl and add the warm water.

Add all the flour and mix until combined. Then mix at a higher speed for 30 seconds to 1 minute.

Knead the dough by hand for one minute or perform a series of stretches and folds while it rises.

Place in a LARGE bowl and cover with plastic or another non-porous cover (not airtight). Let set at room temperature for about 90 minutes until it doubles in size.

You can refrigerate the dough for up to a week and a half or bake right away.

Preheat the oven to 450°F with an enameled Dutch oven inside.

Dust the dough with flour, grab half the dough, and cut it off with a serrated knife. Shape gently into a ball and place on parchment paper.

Let it rest, dusted with flour, for 30 minutes if baking the same day, or 1 hour if the dough was refrigerated.

Slash the top of the loaf with a serrated knife.

Transfer the loaf to the hot Dutch oven using the edges of the parchment, replace the lid, and cook for 15 to 17 minutes.

Remove the lid and continue to cook for another 15 to 17 minutes until the loaf is golden brown.

Remove to a cooling rack for 30 to 60 minutes before cutting.