In a large mixing bowl, blend the flour, instant yeast, and salt together. Then, pour in the warm tap water and stir until it’s all combined. The dough should appear wet and a bit messy—that's perfect!

Cover the bowl tightly with cling wrap or a plate and place it on the counter. Allow it to rise for 2 to 3 hours or until the dough has doubled in size.

If after one hour it seems stubborn and isn't rising, find a warm spot for it to encourage that lift.

About 30 minutes before you’re ready to bake, turn your oven to 230°C (450°F) and put a dutch oven inside to heat up.

Dust your countertop with 1 tablespoon of flour. Gently scrape the dough out of the bowl using a spatula and sprinkle the top with another ½ tablespoon of flour.

Fold the edges of the dough inward about 6 times to create a round shape. Transfer this shaped dough onto a piece of parchment paper with the seam side down.

Using the parchment paper, lift the dough and place it directly into the preheated dutch oven. Cover it with the lid.

Cook it covered for 30 minutes, then take the lid off and bake for an additional 12 minutes or until the crust is deep golden brown.

Once out of the oven, let your beautiful loaf cool on a rack for about 10 minutes.