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Combine the flour, yeast and salt in a large bowl and whisk to combine. Then, make a well in the center and add the lukewarm water. Mix the ingredients together until it forms a shaggy and sticky dough.
Cover the dough with saran wrap and leave it to rise in a warm place for 6 to 8 hours.
Lightly sprinkle flour on a large piece of parchment paper. Turn the dough out of the mixing bowl onto the surface and fold it over on itself at least once to form a neat shape. Cover with kitchen towel and let it rise for 1 hour.
About 30 minutes before the hour is up, turn your oven on to 450°F, and place your Dutch oven inside with its lid on.
Once 60 minutes has passed, check if the shaped dough has nearly doubled in size. Remove the Dutch oven from your oven, and carefully transfer the dough, including the parchment paper, into the pan. Mark the top of the dough with a sharp knife.
Bake the bread for 30 minutes with the lid on. Then, remove the lid and bake for a further 15 minutes.
Allow the bread to cool for 15 minutes before serving.