Instructions

1. 1
   In a large bowl, whisk together the flour, instant yeast, and salt.
2. 2
   Pour in the cool water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains (about 30 seconds).
3. 3
   Cover the bowl tightly with plastic wrap and let it sit at room temperature (around 70°F) for at least 12 hours, and up to 18 hours, until the surface is dotted with bubbles.
4. 4
   Turn dough out onto a floured surface.
5. 5
   Fold it over on itself once or twice.
6. 6
   Shape into a neat round ball.
7. 7
   Place on parchment paper, cover with a towel, and let rise for 2 hours.
8. 8
   After 1.5 hours of rising, place a heavy 4-to-6-quart covered Dutch oven into the oven and preheat to 450°F (230°C).
9. 9
   Carefully remove the blazing hot Dutch oven.
10. 10
    Lift the dough by the parchment paper and lower it into the pot.
11. 11
    Put the lid on.
12. 12
    Bake covered for 30 minutes.
13. 13
    Remove the lid and bake uncovered for an additional 15 to 20 minutes until the crust is deeply golden and blistered.
14. 14
    Cool completely before slicing.