In a large mixing bowl, combine the lukewarm water and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
Add the salt and flour to the yeast mixture, one cup at a time, mixing with a wooden spoon or dough whisk until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Place the kneaded dough back into the mixing bowl and cover it with a kitchen towel. Let it rise in a warm, draft-free area for 1-2 hours or until it has doubled in size.
Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and shape it into a round or oval loaf.
Place the shaped loaf onto a piece of parchment paper and cover it with the kitchen towel again. Allow it to rise for another 30-60 minutes until it puffs up.
While the dough is rising for the second time, preheat your oven to 450°F (230°C). If using a Dutch oven, place it in the oven to heat up.
Once preheated, carefully remove the hot Dutch oven. Using the parchment paper, lift the dough and place it into the Dutch oven. Cover with the lid and bake for 30 minutes.
After that, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
Once baked, remove the bread from the oven and transfer it to a cooling rack. Allow it to cool completely before slicing.
