Add your warm water to a measuring cup or small bowl. Water should be warm to the touch, but not so hot that it burns. Technically, about 105℉ is the perfect temperature, but you can just go by feel. Add your packet of yeast to the water, stir, and let it sit for about 5 minutes.

Add your salt and flour to a large bowl. Mix. Add your water/yeast mixture to the bowl with the flour and stir to combine. You'll end up with a loose, shaggy dough ball. Cover the bowl with a clean tea towel or plastic wrap and let it rise in a warm spot for about 2 hours.

Place your dough bowl in the fridge overnight, then remove it in the morning when you're ready to work with it again.

Flour a clean surface and remove your dough from the bowl. Knead your dough for about a minute or two until it comes together into a smooth ball. Place the dough ball on a sheet of parchment and cover with a tea towel. Leave it to rise for an hour.

After an hour, place your Dutch Oven in the oven and preheat to 450°. When the oven has come up to the right temperature, carefully remove your Dutch Oven from the oven. Cut three slits in the top of your dough ball with a sharp knife and use the parchment to lift it up and place it down into the Dutch Oven. Replace the lid and return the Dutch Oven to the oven.

Bake for 30 minutes, then remove the lid from your Dutch Oven and continue to bake for an additional 15 minutes to allow the loaf of bread to brown up nicely.

Allow the bread to cool for about 20 minutes for easy slicing. Bread will keep well for a few days at room temperature as long as it's well-wrapped.