In a large mixing bowl, combine 4 cups of bread flour, 1 ½ teaspoons of salt, ½ teaspoon of yeast, and 1 ¾ cups of lukewarm water. Stir until you get a shaggy dough.

Cover the bowl with plastic wrap or a clean kitchen towel, and let it sit at room temperature for 12-18 hours.

Once the dough has doubled in size and is bubbly, dust your work surface with flour. Gently scrape the dough onto the surface and fold it over itself a few times before shaping it into a rectangle.

Place the shaped dough on a piece of parchment paper, cover it loosely, and let it rise for an additional hour.

About 30 minutes before the second rise is complete, preheat your oven to 450°F (230°C) with a Dutch oven inside.

Carefully remove the hot Dutch oven, lift the dough with the parchment paper, and place it inside. Cover it, and bake for 30 minutes.

Remove the lid and bake for another 15 minutes until golden brown.

Transfer the baked loaf to a wire rack and allow it to cool completely before slicing.