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Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter.
Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly.
At this stage, you can either bake immediately or refrigerate for up to 3 days.
Preheat oven to 230°C/450°F and put dutch oven in oven with lid on 30 minutes prior to baking.
Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with ½ tbsp flour.
Using a dough scraper, fold the sides inwards to roughly form a roundish shape.
Slide a large piece of parchment paper next to the dough, then flip the dough upside down onto the paper.
Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.