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Prepare the dough using your choice of either Method 1 (Zero Effort) or Method 2 (Stretch and Fold).
For Method 1 — Zero Effort: In a large bowl, combine the water, salt, and yeast. Stir to mix well. Add the flour and mix until all the flour is incorporated. Cover the bowl and leave on the counter for a minimum of 6 hours.
Pre-heat your oven to 450°F (230°C) with your empty Dutch oven in the oven for 10 to 15 minutes.
After 6 hours, perform a quick round of four stretches and folds to rescue the over-proofed dough.
Dust the bottom of the hot Dutch oven with flour, gently drop the dough into the pot, and make one snip in the top.
Dust the top of the loaf with flour, put the lid on, and transfer to the preheated oven.
Bake with the lid on at 450°F (230°C) for 30 to 35 minutes. Then remove the lid, drop the oven temperature to 400°F (200°C) and bake for another 10 minutes or until the desired crust color is achieved.
Allow the bread to cool on a wire rack for at least 45 minutes before cutting.