Mix bread flour, instant yeast, and kosher salt together by hand in a large mixing bowl

Add water to the mixture and stir until dough is shaggy and little flour remains

Cover with plastic wrap and keep in warm location

Wait 12-24 hours

Pour dough on a lightly-floured surface and fold over on itself 4x (top -> bottom, bottom -> top, left -> right, right -> left)

Gently shape dough into a ball shape

In a clean mixing bowl, lay a kitchen towel generously coated with cornmeal

Place dough in bowl and cover with another kitchen towel

Wait 2 hours

Put dutch oven with lid into the oven and preheat to 450 degrees F

Wait 30 minutes

Take dutch oven out of the oven. Place parchment paper liner in the bottom of the dutch oven

Place your dough on the parchment paper and cover generously with cornmeal. Cover and put in the oven.

Wait 30 minutes

Take cover off of the dutch oven and continue baking

Wait 20 minutes

Take dutch oven out of the oven. Remove bread and let cool on a baking rack for at least 15 minutes. Enjoy.