Combine Dry Ingredients:

Place the wheat flour, dry yeast, and salt in a large mixing bowl. Mix well to evenly distribute the yeast and salt throughout the flour.

Add Water:

Pour in the water and mix until a rough dough forms. Ensure all the flour is hydrated and the mixture is uniform.

First Rise:

Cover the bowl with a clean cloth or plastic wrap and let the dough rest for 1 hour. This allows the yeast to begin fermenting, which helps the dough rise.

Fold the Dough:

After the first rise, press the dough slightly flat and then fold it over itself at least three times. This step helps develop the gluten structure, which is crucial for a good rise and texture.

Prepare for Baking:

Preheat your oven to 250°C (480°F). Place the dough in a preheated Dutch oven, cover it, and bake for 30 minutes. The Dutch oven traps steam, creating a perfect environment for the bread to rise and develop a crispy crust.

Finish Baking:

After 30 minutes, remove the lid from the Dutch oven and continue baking for an additional 20 minutes. This allows the bread to turn a beautiful golden brown and ensures it's fully cooked inside.

Cool the Bread:

Once baked, remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. Cooling is essential as it helps set the crumb structure and makes slicing easier.