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Whisk flour, salt, and yeast together
Add water and stir to combine
Cover and let rise overnight
Transfer to the fridge and let ferment for three days
Turn dough out onto a well-floured surface
Shape dough, sprinkle with flour, and cover with a cloth
Let rise for at least two hours and up to four at room temperature
Slash the dough
Bake in a preheated Dutch oven at 450°F (230°C) for 15 minutes with the lid on
Remove the lid and continue baking until it reaches around 209°F (98°C), about 30 minutes
Let it cool