In a large bowl, combine flour, salt and yeast. Create a well in the center; add water.
Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes.
Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours.
Working on a lightly floured sheet of parchment paper, fold dough over itself 3 -4 times, turning after each fold; gently shape dough into a round.
Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, about 1 hour.
Preheat oven to 450*F. Place a 4-qt. Dutch oven, covered, in the oven for at least 30 minutes.
Remove Dutch oven from the oven; working carefully, place dough into the Dutch oven using the parchment paper as a sling.
OPTIONAL: Using a sharp knife or bread lame, make a few shallow cuts on the top.
Cover and place in the oven; remove the lid after 30 minutes. Continue baking until golden brown and completely cooked through, reaching an internal temperature of 210*F, about 15 minutes more. Let cool 30 minutes on a wire rack.