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In a large bowl, mix the warm water with the active dry yeast and whisk until combined.
Add the flour and salt to the bowl, and stir with a wooden spoon until everything is well mixed, forming a sticky dough.
Cover the bowl with a kitchen towel or beeswax wrap and place it in a warm area to allow the dough to rise, which can take between 4 to 24 hours depending on the warmth of your kitchen.
Once the dough has doubled in size, lightly flour a work surface and gently transfer the dough onto it.
With floured hands or a bench scraper, shape the dough into a ball and let it rest for 30 minutes.
Meanwhile, preheat your oven to 450°F.
Line a Dutch oven with parchment paper or lightly flour the bottom to prevent sticking.
Carefully place the dough ball into the Dutch oven, cover it with a lid, and bake for 30 minutes.
After 30 minutes, remove the lid and continue baking for an additional 10 to 15 minutes, or until the crust is a lovely golden brown.
Once baked, take the loaf out of the Dutch oven and let it cool for at least 15 minutes before slicing and serving.
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