Overnight crusty white bread

Autolyse: Combine the flour and water in a tub. Mix by hand until incorporated. Cover and rest 25 minutes.
Mix: Sprinkle the salt and yeast evenly over the top of the dough. Wet your hand as needed. First fold the dough over itself a few times, then use the pincer technique to fully integrate the ingredients. Let the dough rest a few minutes, then fold for about 30 seconds until the dough tightens up.
Fold: Give the dough 3 stretch and folds 30 minutes apart, then cover and let it rise overnight at room temperature.
Divide: 12-14 hours later, flour your hands well and carefully transfer the dough to a floured work surface. Lift it gently and rest it back down in a somewhat even shape. Flour a line down the center and cut the dough into two equal-sized pieces.
Shape: Dust two proofing baskets with flour. Shape dough into balls and place seam side up in proofing basket.
Proof: Lightly flour the loaves, cover, and let them proof for 1-1.25 hours. It's proofed when you give it a ½" poke and it springs back slowly and incompletely. If it springs back immediately, proof it longer.
Preheat: When you start the previous step, put your Dutch ovens in the oven and set to 475° to preheat.
Bake: Bake for 30 minutes, then remove the lid and bake 20-30 minutes.