Combine the flour, yeast, and salt in a big basin and stir to combine.
A shaggy dough should be formed when the warm water is added to the flour mixture and stirred with a spatula or wooden spoon. It is important not to overmix.
Wrap the bowl in plastic or a clean kitchen towel and set aside to rest for 12 to 18 hours at room temperature.
Before you put a Dutch oven with the cover on, heat it in the oven for 30 minutes at 450°F (230°C).
Place the dough on a surface that has been lightly dusted with flour and set aside while the Dutch oven is heating. Form the dough into a spherical loaf using floured hands.
With caution, remove the cover from the heated Dutch oven and set it aside. After that, carefully transfer the dough to the Dutch oven.
Put the cover back on the Dutch oven and put it back in the oven. Place in the oven and cook for half an hour.
Take the cover off after 30 minutes and bake for another 10-15 minutes, or until the bread has a golden brown crust.
Take the bread out of the Dutch oven with care, and set it on a wire rack to cool before cutting and serving.
