In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.

Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.

Heat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking. You can also preheat the Dutch oven with the oven.

Generously flour a smooth work surface. Turn out the dough onto the floured surface with floured hands or a bowl scraper.

Dust the top with more flour and working quickly, with floured hands, fold two sides in towards the center then flip over. Re-flour hands and gently shape the dough into a ball by rotating it with both of your hands and pulling it under itself.

Re-flour your hands and scoop up the dough and place it on a piece of parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes. Cut the parchment to be just a little larger than the bottom of your Dutch oven, as needed.

Remove the hot Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with the parchment paper beneath. Place the lid on the Dutch oven and return it to oven.

Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool completely before slicing, at least 1 hour.