Place the flour, salt, and yeast in the bowl of a stand mixer with a dough hook. Turn on slowly and add the water into the mix. Mix on low until it forms a shaggy, wet dough.

Place in a large bowl and cover the dough. Set aside in a warm place and let rise for 18 hours.

Once the dough has risen, shape the dough into a boule and rise for 30 minute to 1 hour. Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so.

Preheat the oven and the Dutch oven together. About 30 minutes before the rise time is up, arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Heat the oven to 450°F.

Transfer the loaf to the preheated Dutch oven.The rounded dough will have risen and nearly doubled in size. Using the parchment paper as a carrier, carefully transfer the loaf, still on the paper, to the Dutch oven.

Cover with the lid, (be careful, the lid it hot) and bake for 30 minutes.

Uncover and bake for 12-15 minutes longer. The bread will reach and internal temperature of 210°F.

Let the bread cool at least 15 minutes before slicing the bread. ENJOY!