In a large bowl, whisk flour, salt, and yeast. Add warm water and stir until a shaggy dough forms (no dry flour remains).
Cover with plastic wrap or a damp towel. Let rest at room temperature for 12–18 hours (until dough is bubbly and doubled).
Lightly flour a surface. Gently shape the dough into a round loaf without kneading. Place on parchment paper (if using).
Cover and let rest for 30–60 mins while preheating the oven to 450°F (230°C) with a Dutch oven inside.
Carefully transfer dough to the preheated Dutch oven. Score the top with a sharp blade.
Bake covered for 30 mins.
Uncover and bake for 10–15 mins until deep golden brown.
Let bread cool on a wire rack for 1 hour before slicing.
