There is something almost magical about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short. Four pantry staples — all-purpose flour, instant yeast, sea salt, and warm water — come together in a shaggy, no-fuss dough that does most of its work while you sleep. The long, slow fermentation is what builds that complex, slightly tangy flavor and the open, chewy crumb that makes a homemade loaf feel genuinely special. Because the recipe sticks entirely to all-purpose flour, there is no rye or any other grain in sight, so you get a clean, straightforward bake without having to scrutinize labels or swap anything out. The Dutch oven traps steam during the first half of baking, giving you that blistered, bakery-style crust that shatters satisfyingly when you finally cut into it. Letting the loaf cool for a full hour before slicing is the hardest part, but it is absolutely worth it for a crumb that holds together beautifully.
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In a large mixing bowl, whisk together the flour, instant yeast, and 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 damp kitchen towel and let the dough rest at room temperature for 8 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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