In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky. Cover the bowl and allow it to rise at room temperature for 3-4 hours, or in the refrigerator for up to 15 hours.

Scoop dough onto a floured work surface and shape into a ball. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough with a dry kitchen towel. Allow to rise for 30 minutes. At this point you can score the bread with a bread lame, if you want, but it's not required.

Meanwhile, place an empty dutch oven/cast iron pot*, with the lid on, into the oven and preheat oven to 450 degrees F.

Uncover dough and lift the parchment paper, with the dough on it, into your hot pan that’s been preheating in the oven. Cover with lid and return to oven to bake for 30 minutes.

After 30 minutes, remove lid and bake, uncovered for about 15 more minutes, until golden on top. Remove from oven and allow bread to cool on a wire cooling rack.

Store bread in an open paper bag on the counter for up to 1 week.