Stir together the flour, salt and yeast in a large mixing bowl until combined. Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain.

Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 12 to 18 hours.

Transfer the dough to a well-floured surface. Fold the dough on top of itself until it feels a bit tighter and holds its shape. Lightly flour the top of the dough and flip it upside-down onto a piece of parchment paper.

Place the Dutch oven inside your oven, then set oven to 450°F. Wait for 20-30 minutes for the oven to heat.

Very carefully, use oven mitts to remove the Dutch oven from the oven. Transfer the dough ball (along with the parchment) to the Dutch oven. Cover with the Dutch oven lid and bake for 30 minutes.

Remove the lid and bake for 10-20 more minutes, until the crust of the bread reaches your desired level of doneness.

Remove from the oven, uncover, and transfer the bread to a wire cooling rack. Cool for at least 30 minutes, then slice and serve.