In a large mixing bowl, combine the lukewarm water and instant yeast. Stir gently until the yeast is dissolved. Add the all-purpose flour and salt, mixing until just combined. The dough will be sticky and shaggy, which is perfect!
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12 to 18 hours. This long fermentation period is what gives the bread its wonderful flavor and texture.
After the rising time, the dough should be bubbly and have doubled in size. Dust your work surface with a bit of flour, and turn the dough out onto it. With floured hands, gently shape it into a ball, being careful not to deflate it too much.
Place the shaped dough on a piece of parchment paper if using. Cover it with a towel and let it rest for about 1 to 2 hours. Meanwhile, preheat your oven to 450°F (230°C) with the Dutch oven inside.
Once the oven is preheated, carefully remove the Dutch oven. Lift the dough using the parchment paper and place it into the pot. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15 to 30 minutes until the top is golden brown.
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes. This will allow the interior to set properly. Slice, slather with butter, or serve as desired!
