In a large mixing bowl, whisk together the flour, yeast, and salt.

Add the warm water and stir with a wooden spoon until just combined. (It will look pretty shaggy.)

Cover with saran wrap, and let it sit for 4-24 hours in a non-drafty place.

Preheat your oven to 450°F (230°C) and place a Dutch oven or heavy pot inside to heat for at least 30 minutes.

Turn the dough onto a floured surface and shape it into a round by folding edges under.

Place the dough on parchment paper and score the top with a sharp knife.

Carefully remove the hot pot from the oven, lift the dough with the parchment, and place it into the pot. Cover with the lid.

Bake covered for 20-25 minutes, then remove the lid and bake an additional 10-15 minutes until deep golden brown.

Remove and cool on a rack for at least 30 minutes before slicing.