**Mix the Dough:**

In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water, stirring with a wooden spoon until a sticky, shaggy dough forms. Cover the bowl with plastic wrap or a clean kitchen towel.

**Let It Rise:**

Let the dough sit at room temperature for 12–18 hours. It will double in size and become bubbly.

**Shape the Dough:**

Lightly flour a clean surface and your hands. Turn out the dough and fold it over itself a few times to form a round shape. Place the dough on a piece of parchment paper and cover it with a towel to rest for 30 minutes.

**Preheat the Oven:**

Preheat your oven to 450°F (230°C). Place your Dutch oven (with the lid) inside the oven while it heats.

**Bake:**

Carefully remove the hot Dutch oven from the oven and transfer the dough (on the parchment paper) into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10–15 minutes, or until the crust is deep golden brown.

**Cool:**

Transfer the bread to a wire rack and let it cool completely before slicing.