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In a large bowl, mix flour, salt, and yeast.
Add warm water and stir with a spoon until a sticky, shaggy dough forms. Do not knead.
Cover the bowl with plastic wrap or a clean towel.
Let the dough rest at room temperature for 12 to 18 hours. The dough should double in size and look bubbly on the surface.
After resting, lightly flour your work surface.
Turn the dough out and gently fold it over itself once or twice.
Shape loosely into a ball. Do not deflate it too much.
Place on parchment paper and cover. Let rest for 30 to 45 minutes.
Meanwhile, preheat oven to 450°F (230°C).
Place a heavy oven-safe pot or Dutch oven with lid inside the oven while it preheats.
Carefully remove the hot pot.
Lift the parchment paper and place the dough (with paper) into the pot.
Cover with lid and bake for 30 minutes.
Remove the lid and bake for another 10 to 15 minutes until deep golden brown.
Remove bread and cool on a wire rack before slicing.