In a large bowl (such as a salad mixing bowl), use a whisk to stir together the flour and salt.

Add the yeast and whisk it into the flour.

Add the water and mix with a large spoon until a shaggy mixture forms.

Cover bowl with plastic wrap and let sit for 12 - 18 hours (overnight is easiest).

When ready to bake, put a covered 5 quart cast iron dutch oven in the oven and preheat to 450º F for 30 minutes.

While the oven preheats, loosen the dough from the bowl on all sides and underneath and shape it into a ball. Cover dough again with plastic wrap while the oven finishes preheating.

Place the dough in the preheated dutch oven and cover. Return to oven and bake for 30 minutes.

Remove the lid and bake for 15 more minutes to brown the top.

Remove bread from the oven and let cool on a rack for at least 10 minutes before slicing with a bread knife.