In a large mixing bowl, add all-purpose flour, active dry yeast, salt, and room temperature water. Using a spatula, mix all the ingredients together until well combined.

Cover tightly with plastic wrap and a kitchen towel and let the dough rise overnight (8-12 hours).

When ready, place well-floured parchment paper on the counter, flour your hands and transfer the dough from the bowl to the parchment paper. Add more flour on the top of the dough and gently shape it into a round disk/ball shape.

Place the dough with the parchment paper to the dutch oven, cover with plastic wrap and let it rise for 1 hour.

When ready, preheat the oven to 350°F.

Cover the dutch oven with the lid and bake it covered for 40 minutes. Then remove the cover and bake for another 30-35 minutes to get the perfect color and the crust.

When done, the temperature inside the bread should be 210-220°F and the crust is a deep golden/brown color.

Take it out of the oven and let it cool off for 10 minutes, then transfer to a wire rack.