- In a glass measuring cup, combine to dissolve warm water (100-110°F) and mix dry yeast over the top. Let it sit 3-5 minutes.
- Into a large mixing bowl, combine all-purpose flour and add salt.
- Pour in the water mixture and use a wooden spoon to stir until all the flour is incorporated (do not knead). The dough will be very sticky, but do not add additional flour.
- Cover the bowl with plastic wrap or a fitted lid and let the dough rest on your counter for 18 hours to 24 hours.
- Place an empty dutch oven and lid inside the oven and preheat the oven to 450 degrees Fahrenheit. Once preheated, remove dutch oven and place on the stove. Be careful not to touch the dutch oven or lid without oven mitts because it will be extremely hot.
- Meanwhile, generously dust a cutting board or work surface with flour. Using a rubber spatula, scrape the dough out (which will be very thin and sticky) onto the floured surface. With help of a pastry scraper or well-floured hands, shape the dough by folding the dough in half and then fold in half again, pulling the dough together into a loose ball.
- Sprinkle the bottom of the dutch oven with semolina or cornmeal and carefully place (or drop) the dough in the center of your hot dutch oven. Cover with lid and bake for 30 minutes at 450°F. Carefully remove hot lid and bake for another 15 minutes to 20 minutes until golden brown.
- Remove the bread from the pot (it should fall out easily) and place directly on wire rack to cool completely until it is nearly room temperature before slicing it.