In a large bowl, whisk together flour, salt, and yeast. Add warm water and stir until it forms a sticky dough. It’ll look rough — that’s okay! Cover the bowl tightly with plastic wrap or a lid.

Let the dough rest at room temperature for 12–18 hours, or until doubled and bubbly on top. 3. Lightly flour your counter and hands. Scrape out the dough, fold it over itself a few times, and shape into a rough ball. Place it on a sheet of parchment paper, cover with a towel, and let it rest 30–45 minutes while the oven preheats. 4. Place a Dutch oven (with lid) inside your oven and preheat to 450°F (230°C) for at least 30 minutes. 5. Carefully place the dough (on the parchment) into the hot Dutch oven. Bake 30 minutes covered, then remove the lid and bake 10–15 minutes uncovered, until golden brown and crisp. 6. Transfer to a rack and cool for at least 30 minutes before slicing. This helps the inside finish setting.