Sift flour into the mixer bowl, add salt and pour in the yeast mixture. Using mixer's dough hook attachment knead the dough for a couple of minutes until the liquid combines well with some flour. Then scrape down the sides and bottom of the mixer bowl with a silicone spatula to mix in all of the flour.
Continue kneading for 5 more minutes or until all the flour is incorporated. The dough will be very sticky (this is why a silicone spatula is a life saver). Cover the bowl with plastic food wrap, puncture 3 holes for the dough to breathe and let it sit on the countertop for 12 to 15 hours to rise.
Preheat oven to 450 F. (235 C). Use a silicone spatula to scrape down the dough off the sides and bottom of the bowl. Transfer the dough onto a well-floured working surface with the help of the spatula and shape it into a sphere.
Sprinkle some flour on the bottom of your cast iron (mine is a 5 quart). Transfer the dough into the pot. Cover the cast iron pot with the lid and bake it in the oven for 30 minutes. Remove the lid and bake the bread for an additional 15 minutes.
Remove the bread from the oven and turn the pot upside down to remove baked bread.
Cool competently before slicing. Enjoy!
Dutch Oven White Crusty Bread Recipe https://www.valyastasteofhome.com/dutch-oven-white-crusty-bread-recipe/