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

Add the warm water and stir with a wooden spoon until just combined. (It will look pretty shaggy.)

Cover with saran wrap (a towel over the top is optional) and let it sit for 4-24 hours in a non-drafty place.

Preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside while it heats for at least 30 minutes.

Turn the dough out onto a lightly floured surface and shape it into a rough round by folding the edges under without kneading hard.

Place the dough on a piece of parchment paper and score the top with a sharp knife.

Carefully remove the hot Dutch oven from the oven and lift the dough with the parchment inside. Cover with the lid.

Bake covered for 25-30 minutes, then remove the lid and bake for another 10-15 minutes until the crust is deep brown.

Transfer the bread to a rack and cool for at least 30 minutes before slicing.