In a large bowl, combine 3 cups of flour, 1 teaspoon of instant yeast, and 1.5 teaspoons of kosher salt. Stir in 1.5 cups of warm water using a wooden spoon until everything is fully incorporated.

Cover the bowl tightly with cling wrap and place it in a warm area, ideally between 25-30°C (77-86°F), allowing the dough to rise for 2 to 3 hours.

For a deeper flavor, you may choose to refrigerate the dough after the first rise. Cover the bowl again and let it chill for at least 8 hours or up to 3 days.

Place your Dutch oven in your oven and preheat it to 230°C (450°F). Let it heat for at least 30 minutes.

Flour a clean surface and carefully scrape the dough onto it. With floured hands, fold the dough sides inward to shape a rough round loaf.

Using the parchment paper, carefully lower the shaped dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 12 minutes until the top is golden brown.

Remove the Dutch oven from the oven and carefully lift the bread out using the parchment paper. Let the bread cool on a wire rack for about 10 minutes.