In a large mixing bowl, stir together the flour, yeast, and salt. Pour in the warm water and mix with a wooden spoon or your hand until a shaggy, sticky dough forms. It will look rough and that is exactly right. Do not try to smooth it out.

Cover the bowl tightly with plastic wrap or a damp kitchen towel. Leave it on the counter at room temperature for 12 to 18 hours. When it is ready, the surface will be dotted with bubbles and the dough will have roughly doubled in size.

About 30 minutes before you plan to bake, place your Dutch oven with its lid in the oven and preheat to 450 degrees. The pot needs to be screaming hot when the dough goes in, so do not skip this step.

Flour your hands and a small section of your counter. Gently turn the dough out onto the floured surface. Fold it over itself two or three times to form a rough ball. Do not punch it down or work it too hard. You want to keep those bubbles intact. Let the dough ball rest on a sheet of lightly floured parchment paper for 20 to 30 minutes while the oven finishes heating.

Using kitchen scissors or a sharp knife, cut one or two slashes across the top of the dough ball, about half an inch deep. This lets the loaf expand upward instead of splitting on the sides.

Carefully lift the parchment paper and lower the dough into the hot Dutch oven. Put the lid on and bake covered for 30 minutes. The steam trapped inside is what gives you that crackling crust.

Remove the lid and bake for another 12 to 15 minutes, until the top is deep golden brown. Tap the bottom of the loaf with your knuckle. It should sound hollow. If it sounds dense and thuddy, give it another 5 minutes.

Lift the loaf out using the parchment and set it on a wire rack. Let it cool for at least 30 minutes before slicing. Cutting in too early makes the crumb gummy inside.