In a large mixing bowl, whisk together the flour, salt, and yeast.

Pour in the warm water and stir with a wooden spoon or spatula until a sticky, shaggy dough forms. Do not knead.

Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours until the surface is dotted with bubbles.

When ready to bake, place a Dutch oven or heavy pot with a lid into the oven and preheat to 450°F (230°C) for 30 minutes.

While the pot heats, turn the dough out onto a generously floured surface. Gently fold the edges over a few times to shape it into a round ball.

Place the dough ball on a large piece of parchment paper.

Carefully remove the hot pot from the oven. Lift the parchment paper with the dough and lower it into the pot. Cover with the hot lid.

Bake for 30 minutes with the lid on to trap steam.

Remove the lid and bake for another 15 to 20 minutes until the crust is deep golden brown.

Remove the bread from the pot and let it cool completely on a wire rack before slicing.