Dissolve yeast and salt:

Combine 1 1/2 cups warm water (around 100°F (40°C) / 38°C), 1 packet yeast (2 1/4 tsp), and 1 1/2 tsp fine grain salt in a large bowl. Whisk until the yeast and salt are largely dissolved.

Mix flour into dough:

Add all 3 1/4 cups all-purpose flour (406 g) at once. Stir until a sticky dough forms. Avoid overmixing; simply ensure everything is evenly moistened. The dough will be messy and sticky. If it's too wet, incorporate 1-2 tbsp extra flour; if too dry, add 1-2 tbsp additional water.

Let dough rise:

Cover the bowl with a kitchen towel (or leave the lid slightly ajar). Let it rise in a warm spot for 2-3 hours until it doubles in volume. If the environment is cold, briefly warm the oven, turn it off, and place the bowl inside; if warm, leave it out or set it outside.

Refrigerate or proceed:

After rising, either bake right away or refrigerate for later use (refer to notes).

Preheat oven and pot:

30-60 minutes prior to baking, preheat the oven to 450°F (230°C) with a Dutch oven (lid on) inside. Once the oven reaches 450°F (230°C), continue heating for another 20 minutes to fully heat the pot.

Shape dough on parchment:

Turn the dough out onto a floured piece of parchment paper. Fold the edges up to create a rough loaf shape. Using the parchment, flip the loaf over so the floured side is on top and centered. Shape into an oval or circle to fit your Dutch oven.

Score loaf top:

Optionally, score the top with a sharp knife or razor blade, making slits about 1/2 inch deep across the top (e.g., a cross pattern).

Bake covered then uncovered:

Carefully remove the hot Dutch oven, take off the lid, and lower the loaf (with parchment) into the pot. Cover and bake at 450°F (230°C) for 35 minutes (40 minutes if the dough was cold). Remove the lid and bake for 5-10 more minutes until golden brown. Lift out the loaf using the parchment and cool on a wire rack for at least 10 minutes (preferably 30-60 minutes) before slicing.