In a large bowl, mix flour, salt, and yeast together so it’s distributed evenly.
Add in water and mix until flour is incorporated. The dough will be stiff. Mix thoroughly – if the dough is too wet, add a little more flour and if there is too much flour, add a little water.
Cover the bowl and let rest for 12-18 hours at about 70 degrees Fahrenheit. The dough is ready when it is dotted with bubbles. (Longer time may be needed for cooler weather).
After the rest, place dough on a lightly flour-sprinkled surface. Create a surface tension by folding the dough over itself about 4-8 times or until tight.
Spray a bowl with cooking spray and place dough into the bowl and cover. Let it rise for 2 hours. When the dough is ready, it will have doubled in size and will not readily spring back when poked with a finger.
At least 30 minutes before the dough is ready, heat the oven to 450 degrees. Place your 6-8 quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in the oven while it heats.
When the pot has been heated and the dough is ready, carefully place dough into the pot, seam side up.
Cover and bake for 25 minutes. Remove the lid and bake for another 5-10 minutes and bake until the loaf has browned on top.
Cool on wire rack before slicing.
*Your pot needs to create an oven within an oven or a Dutch oven. Most of these pot options will work as long as the lid can be placed into the oven as well.