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In a large bowl, combine the flour, salt, and yeast. Stir with a spoon or whisk to evenly distribute the ingredients.
Pour in the warm water and stir until everything comes together. The dough will look sticky and shaggy.
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 10–12 hours (or overnight).
Dust your countertop with a bit of flour and gently turn the dough out onto it. Shape it into a round or oval loaf.
Place the shaped dough on parchment paper and cover it lightly with a towel. Let it rest for about 30–40 minutes.
Place a Dutch oven or heavy oven-safe pot inside your oven and preheat to 450°F (230°C).
Carefully remove the hot pot from the oven. Lift the dough using the parchment paper and place it inside the pot. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes until golden brown.
Remove the bread from the pot and let it cool on a wire rack for at least 15–20 minutes before slicing.