This rustic loaf gets its signature crackly crust and open, airy crumb from a long, slow overnight rise — no kneading, no fuss, just time doing the work while you sleep. A hot Dutch oven traps steam during baking, which is what gives the exterior that deep mahogany color and satisfying crackle when you tap it. The interior stays custardy and full of irregular holes, perfect for tearing into warm with a smear of butter or using as a base for sandwiches. Scoring the top before baking lets you control exactly how the loaf blooms in the oven, so every bake turns out looking like something from a proper bakery case. It's a great option for a gluten free kitchen, and the technique is forgiving enough that even first-time bread bakers get real results. Just resist the urge to slice it too soon — that hour of cooling is what sets the crumb.
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In a large mixing bowl, whisk together the bread flour, instant yeast, and kosher salt. Pour in the warm water and stir with a wooden spoon or spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and uneven; that is correct.
Cover the bowl tightly with plastic wrap or a plate and let the dough rest at room temperature for 8–12 hours (overnight is ideal), until the surface is dotted with bubbles and the dough has roughly doubled in size.
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