Stir together the flour, salt, and yeast in a large mixing bowl until combined. Gradually add in the warm water and stir with a wooden spoon or spatula until there are no large flour streaks remaining.

Cover the bowl tightly with plastic wrap or beeswrap and allow the dough to rest at room temperature for 12 to 18 hours.

Transfer the dough to a well-floured surface. Gently fold it over itself a few times, pulling from the edges toward the center until it feels tighter. Lightly flour the top and flip it onto a piece of parchment paper.

Place your Dutch oven inside your oven, then set it to preheat at 450°F. Allow it to heat for about 20–30 minutes while your dough rests further.

Carefully remove the hot Dutch oven and lift the edges of your parchment paper to transfer your shaped dough into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and continue baking for another 10–20 minutes until you reach your desired crust color.

Once baked, take out your loaf from the oven and transfer it carefully to a wire cooling rack. Allow it to cool for at least 30 minutes before slicing.