Prepare the Dough:
In a large mixing bowl, combine the bread flour and kosher salt. In a separate bowl or measuring cup, dissolve the instant yeast in the warm water. Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms. No kneading is required.

Let the Dough Rise:
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for at least 1 hour, or up to 4 hours for a more developed flavor. The dough should double in size and appear bubbly.

Preheat the Oven:
Place your Dutch oven (with the lid on) into your oven and preheat to 450°F. Allow the Dutch oven (or cast iron pan if using) to heat for at least 30 minutes. If using a baking sheet, line with parchment paper and set aside.

Shape the Dough:
Transfer the risen dough onto a lightly floured surface and shape it into a round ball. Handle it gently to preserve the air pockets. Gently cut two slices in the top of the bread and place the dough on a piece of parchment paper. Let it rest while the oven finishes preheating.

Bake the Bread:
Carefully remove the preheated Dutch oven or cast iron from the oven. Using the parchment paper, lower the dough into the Dutch oven. If using the Dutch oven, cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes, or until the crust is golden brown and crisp.

Alternative Baking Method (Cast Iron or Baking Sheet):
If using cast iron, bake for 30 minutes and check, baking for 5 additional minutes at a time, until golden (about 45 minutes). If using a baking sheet, place the dough onto the sheet lined with parchment and bake for 30 minutes before checking and adding 5 minutes (up to 45 minutes) until golden brown.

Cool the Bread:
Remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool for at least 15 minutes before slicing. This helps the crumb set properly and prevents a gummy texture.