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In a large mixing bowl, whisk together the flour, yeast, and salt. Add the water and stir with a wooden spoon or nonstick spatula until you can’t see any dry flour; the dough will be sticky and somewhat lumpy. Cover the bowl tightly with plastic and let rest at room temperature for 12 to 24 hours.
Transfer the bowl to the refrigerator and let sit until you’re ready to bake, 1 to 5 days.
When you’re ready to bake, remove the dough and place it on a well-floured surface. Stretch and fold one side of the dough over the middle, then repeat with the opposite side. Rotate the dough one-quarter turn and repeat. Form the dough into a ball and let it rise at room temperature for 2 to 4 hours.
Preheat the oven to 450°F and position a rack in the lower third of the oven. Place a No.8 Dutch Oven (with its lid) on the rack.
Transfer the dough onto a square of parchment paper and score the top of the dough with ½-inch-deep slashes.
Gently drop the dough into the preheated Dutch oven and cover it. Bake for 20 minutes, then remove the lid and continue baking until the crust is deeply browned and an instant-read thermometer reads 200°F to 210°F.
Remove the loaf from the Dutch oven and let it cool for at least 30 minutes before serving.
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