In a large bowl, whisk together the flour, salt and yeast. Pour in the warm water and stir until the dough forms a ball. It will be wet and sticky to the touch.

Cover the bowl and let rest in a warm place for at least 8 hours and up to 18 hours--the longer, the better. The dough should double in size (or more) and have bubbles.

Heat the oven to 450 degrees. Place a large Dutch oven in the preheated oven, with the lid on, for 25-30 minutes.

Punch the dough down and dust a sheet a parchment paper with flour. Transfer the dough onto the floured parchment and quickly shape it into a ball by tucking the dough underneath into the center of the loaf. If does not need to be perfect, and the dough will still be quite sticky--flour your hands if needed to handle the dough. Sprinkle the dough lightly with flour. Cover with plastic wrap and let rest until the Dutch oven is ready.

Very carefully remove the hot Dutch oven from the oven. Remove the plastic wrap from the dough and transfer it to the Dutch oven with the parchment paper. Grab the parchment paper from each corner to lift the dough into the Dutch oven.

Slice a few 1/2 deep slits into the top of the dough. Cover the Dutch oven and bake for 40-45 minutes. Remove cover and bake 10-15 minutes more, or until the loaf is dark golden brown. Remove bread to a wire rack to cool completely before slicing.