Mix the Dough:
In a large bowl, combine the flour, sea salt, and yeast. Add the warm water and stir with a wooden spoon or spatula until the dough begins to come together. The dough should be wet and sticky, but not too runny. Cover the bowl with plastic wrap or a damp kitchen towel.

Let the Dough Rise:
Allow the dough to rise at room temperature for 12-18 hours. The dough should double in size, and you will see bubbles forming throughout. If it doesn’t rise this much, don’t worry; it’s still fine!

Shape the Dough:
After the dough has risen, transfer it to a well-floured surface. Gently fold the dough over itself a few times, just to form a rough ball. Don’t worry about making it perfect—this is a rustic loaf!

Preheat the Oven and Pot:
About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or a heavy, oven-safe pot with a lid inside the oven while it heats up. This will help create the perfect steam environment for the bread.

Bake the Bread:
Once the oven has preheated, carefully remove the hot pot from the oven. Place the dough inside, cover with the lid, and return it to the oven. Bake for 30 minutes with the lid on.

Finish Baking:
After 30 minutes, remove the lid and continue baking for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Cool and Serve:
Allow the bread to cool on a wire rack for at least 30 minutes before slicing. Enjoy the crusty exterior and soft, airy interior with butter, jam, or as a side to your favorite soup or salad.