Mix the Dough:

Combine flour, yeast, and salt in a large bowl.

Add water and stir until a shaggy, sticky dough forms.

Cover with plastic wrap or a cotton towel and let it rest at room temperature for 12 to 18 hours. The dough is ready when it’s dotted with bubbles and has doubled in size.

Shape the Dough:

Lightly flour a work surface and place the dough on it.

Sprinkle the dough with a little more flour, fold it over itself once or twice, and let it rest for 15 minutes.

Second Rise:

Shape the dough into a ball and place it seam-side down on a floured surface or in a greased bowl dusted with cornmeal.

Cover and let it rise for about 2 hours until doubled in size.

Preheat the Oven:

Place a Dutch oven (6- to 8-quart size) with its lid in the oven and preheat to 450°F. If you don’t have a Dutch oven, you can use a heavy oven-safe pot with a tight-fitting lid, or even bake the bread on a preheated baking stone or sheet pan, covered with an inverted metal bowl or aluminum foil for the first half of the baking time.

Bake:

Carefully transfer the dough into the hot pot, seam side up.

Cover and bake for 30 minutes.

Remove the lid and bake for an additional 15 to 30 minutes until the loaf is golden brown.

Cool and Enjoy:

Let the bread cool on a wire rack before slicing.