In a large mixing bowl, combine the flour, salt and yeast,
Pour in the water and use a rubber spatula and mix until combined.
Cover the bowl tightly with plastic wrapped let it rest on your counter for 18 to 24 hours.
THE DAY OF:
Place a round dutch oven (with lid) on the lowest rack of your oven. Preheat your oven (with the dutch oven) to 450°. I set a timer for 20 minutes from the very start.
Meanwhile, dust the top of the dough with a few tablespoons of flour. Use a rubber spatula to scrape the sides of the dough, working your way around and underneath.
With floured hand, pick up the dough and shape into a ball.
Use oven mitts to remove the dutch oven and the lid. Carefully place the loaf into the hot dutch oven (seam side down) and, using mitts, replace the lid and slide the pot with the bread back into your oven for 30 minutes.
Then remove the lid and continue baking the bread for 15 more minutes or until the top is golden and crusty.
Then carefully remove the bread, it should come out easily, to a wire rack to cool completely before slicing.