In a large mixing bowl, whisk together the 500g (4 cups) of all-purpose flour, 10g (1.5 tsp) of salt, and 2g (0.5 tsp) of instant yeast. Ensure these dry ingredients are thoroughly combined before adding any wet ingredients. This even distribution is key for consistent leavening.

Gradually pour in 375ml (1.5 cups) of lukewarm water, mixing with a wooden spoon or spatula until just combined. The dough will be shaggy and sticky, and it's important not to overmix. Aim for a consistency where all the flour is incorporated, but there are no dry patches. This is a wet dough, which contributes to its airy texture.

Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rest at room temperature for a minimum of 12 hours, and up to 18 hours. During this long fermentation, the gluten will develop naturally without any kneading, creating air pockets and a complex flavor. You'll notice the dough become bubbly and roughly double in size.

After the long rest, generously flour a work surface (such as a countertop or large cutting board). Gently scrape the dough out of the bowl onto the floured surface. The dough will be very sticky; use your floured hands or a bench scraper to gently fold the edges of the dough towards the center, creating a rough ball shape. Avoid pressing out too much air. The goal is to create a slightly taut surface without vigorous kneading.

Lightly dust the top of the dough ball with flour. Place a piece of parchment paper over the dough, then invert a clean kitchen towel over the parchment paper. Let the dough rest for another 30 minutes while you preheat your oven and Dutch oven. This brief rest allows the dough to relax slightly before baking.

About 20 minutes before the end of the dough's rest, place a 4-6 quart (approx. 4-5.5 liter) Dutch oven with its lid on into your oven. Preheat the oven and the Dutch oven to 230°C (450°F). It's crucial that the Dutch oven is fully preheated to achieve the signature crackly crust.

Once the oven and Dutch oven are preheated, carefully remove the hot Dutch oven from the oven using oven mitts. Remove the lid. Using the parchment paper, carefully lift the dough and gently lower it into the preheated Dutch oven. Be very cautious as the pot is extremely hot.

Place the lid back onto the Dutch oven. Carefully return the covered Dutch oven to the preheated oven. Bake for 30 minutes with the lid on.

After 30 minutes, carefully remove the lid from the Dutch oven. The bread should have risen and be pale in color. Continue to bake for another 15-20 minutes, or until the crust is a deep golden brown and sounds hollow when tapped. The internal temperature should reach approximately 99°C (210°F).

Using oven mitts, carefully remove the Dutch oven from the oven. Use tongs or a spatula to carefully lift the bread out of the hot Dutch oven and place it on a wire rack. Allow the bread to cool completely for at least 1-2 hours before slicing. This cooling period is essential for the internal structure to set and for the flavors to fully develop. Slicing too early can result in a gummy texture.