In a large bowl stir together the flour, salt, and yeast.
Add the water and stir to combine to form a shaggy, wet dough. Make sure you mix it in well so there is no leftover flour on the bottom of the bowl.
Cover with plastic wrap and let sit for 12-18 hours.
Preheat the oven to 450°F. Place a dutch oven with the top on into the oven and let it heat up for 20-30 minutes (it should be very hot) so be careful!
Lightly dust a large piece of parchment paper with flour. Place the dough in the center of the paper and lightly dust the top with more flour. As best you can, form it into a ball or at least a round formation.
Carefully lower the dough using the parchment paper to help into the body of the dutch oven. Cover with the top and bake for 30 minutes.
Uncover and bake for an additional 10-15 minutes until golden brown. The bread should sound hollow when tapped.
Take the bread out of the dutch oven and take off the paper. Place on a wire rack to cool completely before cutting.
Video
Notes
This can be frozen, see my tips above.
Make sure you let this rise in a warmer spot and for at least 12 hours if not longer. Usually I will make it before going to bed so its ready to bake the next day.
This needs to rise for a long time as it is not kneaded.
I used a 5 1/2 quart dutch oven for this recipe. Any similar size will work.