Easy Dutch Oven Bread: Crispy Crust

Instructions:

1. Whisk the flour, salt, and instant yeast in a large bowl.
2. Pour in the warm water and stir with a spoon until the flour is hydrated. Note: The dough should look shaggy and sticky, not smooth.
3. Cover the bowl tightly with plastic wrap.
4. Let the dough rest at room temperature for 12 to 18 hours until it doubles in size and small bubbles dot the surface.
5. Place the empty Dutch oven with the lid on into the oven and preheat to 450°F (232°C).
6. Carefully remove the hot pot. Shape the fermented dough into a rough ball on parchment paper.
7. Lift the paper and drop the dough into the searing hot pot.
8. Cover with the lid and bake for 30 minutes until the steam has pushed the loaf upward.
9. Remove the lid and bake 15 minutes more until the crust is a deep mahogany brown and sounds hollow when tapped.