In a large bowl, stir together the flour, yeast and salt. Add the water and stir together with a wooden spoon until all of the flour is moistened (the dough will be quite shaggy). Cover the bowl with plastic wrap and let rest at warm room temperature for 12 to 18 hours.
The dough will be ready when the surface is covered in small bubbles. Lightly flour a work surface and turn the dough out onto it; sprinkle it with a little more flour and fold the dough over onto itself twice. Cover loosely with plastic wrap and let sit for 15 minutes.
Using enough flour necessary to keep the dough from sticking to the work surface or your fingers, quickly shape the dough into a ball. Place a sheet of parchment paper in a large bowl, and place the ball of dough onto the parchment paper. Dust the top of the bread with additional flour and cover with a clean kitchen towel. Allow the dough to rise until it has more than doubled in size and it does not immediately spring back when poked with a finger, about 2 hours.
At least 30 minutes before the dough will be ready, place a large 6 to 8-quart Dutch oven in the oven and preheat to 450 degrees F.
When the dough is ready, lift the edges of the parchment from the bowl and carefully transfer it into the heated Dutch oven. Cover with a lid and bake for 30 minutes. Remove the lid and continue to bake for an additional 15 to 30 minutes, or until a deep golden brown. Cool on a wire rack; serve warm or at room temperature.
Notes
You can substitute bread flour for a denser, chewier loaf of bread.