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Whisk together the flour, salt, and yeast in a large bowl
Pour in the warm water and stir until a sticky dough forms
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for at least 5 hours or until it has doubled in size and is bubbly
Lightly flour a work surface and your hands, then gently turn the dough onto the floured surface and shape it into a round or oval loaf
Avoid kneading to maintain the dough's light texture
Line an oven-safe pot, 5x9 bread dish or Dutch oven with parchment paper, and place the dough seam-side down into the prepared pot
Cover with the lid or aluminum foil
Place the covered pot into a cold oven, set the oven to 450°F (232°C), and bake for 30 minutes
Remove the lid and continue baking for an additional 25-30 minutes, or until the bread is golden brown and has a hollow sound when tapped
Carefully remove the bread from the pot and let it cool on a wire rack before slicing