To make this bread, start by activating the yeast. In a large bowl, whisk together the yeast and warm water and allow the yeast to dissolve. Then, add in the flour and salt and mix until everything is well combined. The dough will be quite sticky — that's totally normal and exactly what you want!

Once the dough is mixed, cover the bowl and place it in a warm spot to rise for two hours. I love setting mine in my oven (turned off!) since it tends to be warmer in there than the rest of my house.

When the two hours are up, it's time to bake! Preheat your oven to 450°F and place your covered (empty) Dutch oven inside while the oven heats up — this step is key for getting that beautifully crispy crust. While the oven preheats, flour a piece of parchment paper generously and turn the sticky dough out onto it. Shape it into a ball, using more flour as needed to keep it from sticking to your hands, then score the top in an X shape with a sharp knife.

Carefully remove the hot Dutch oven from the oven, and transfer the dough — parchment paper and all — directly inside. Cover it with the lid and bake for 35 minutes. Then, remove the lid and bake for an additional 6–8 minutes, until the top is deeply golden and beautiful. Remove the loaf from the Dutch oven, transfer it to a wire rack, and allow it to cool before slicing. Then, slice, slather with butter, sprinkle with flaky salt, and enjoy