In a large mixing bowl combine flour, yeast, and salt; whisk until well incorporated.
Using a wooden spoon or a dough whisk mixer, stir in the water; continue to stir until combined and dough is shaggy. IF the dough is too wet, add a little more flour, couple tablespoons at a time, and up to ½ cup more flour.
Cover with plastic wrap and let rise in a cool spot for 8 hours, or until doubled.
Preheat oven to 450˚F.
Place a Dutch oven and its lid on the center rack of the oven and heat it for 30 minutes.
In the meantime, turn dough out onto a floured surface.
Flour your hands and sprinkle a little bit of flour on top of the dough; shape the dough into a round loaf. If you have a metal scraper, use that to shape the dough.
Transfer shaped loaf to a large piece of parchment paper.
Using a sharp knife, make a few slashes across the top of the loaf. Slashes should be about ¼-inch deep.
Put on your oven mittens and remove the Pot from the oven. Remove the lid. Be careful - it's hot.
Holding onto the ends of the parchment paper, lift up the bread and carefully lower it into the hot Dutch Oven.
Cover with the lid and bake for 30 minutes.
Remove the lid and continue to bake for 15 more minutes, or until golden brown on top.
Remove from oven; transfer bread loaf to a wire rack and let completely cool.
Cut and serve.
DO NOT cut the bread before it’s completely cooled. Once cooled, the bread will be stable and easy to cut.