Q: Can I use active dry yeast instead of instant yeast?

A: Yes, just proof it in warm water before adding to the flour mix.

Q: What can I do if my dough doesn't rise?

A: Ensure your yeast is fresh and that the dough is kept in a warm area.

A: You can use an oven-safe pot or even bake it on a baking stone with steam.

A: It stays fresh for about three days at room temperature; freeze for extended storage.

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In a large bowl, whisk together the flour, salt, and instant yeast until well combined.
Add the water and stir with a wooden spoon until a sticky, shaggy dough forms. Do not knead.
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 12–18 hours, until the dough has doubled and has bubbles on the surface.
Preheat the oven to 450°F (230°C). Place a Dutch oven with its lid in the oven while preheating.
Carefully remove the hot Dutch oven from the oven. Transfer the dough onto a floured surface and shape it into a round loaf.
Place the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 10–15 minutes, until the crust is deep golden brown.
Remove the bread from the Dutch oven and cool on a wire rack for at least 1 hour before slicing.

Use high-quality flour and ensure your water is at room temperature for best results. Don’t rush the rising time.