Next, sift the flour into the stand mixer bowl, add salt, and pour in the yeast mixture. Using the mixer's dough hook attachment knead the dough for a couple of minutes until the liquid combines well with some flour.
Cover the bowl with plastic wrap or transfer it into another large bowl and then cover it. Puncture 3 holes for the dough to breathe, and let it sit at room temperature on the countertop for 12 to 15 hours to rise.
Transfer the dough onto a well-floured surface with the help of the spatula and shape it into a sphere. When shaping the dough, make sure to fold it over on itself several times until it feels tight and starts to resist folding.
Store bread in an airtight container for up to 3 days. To preserve crispy crust and moist bread keep cut-side down in a bread box with the lid open for up to 24 hours. You can also store it in the fridge for up to 3 days.