Combine flour, salt, and yeast in a large bowl.

Make a well in the center of the dry ingredients and add the water.

Stir until well incorporated. The dough will be VERY sticky, but resist the urge to add extra flour.

Cover the bowl tightly with plastic wrap and allow the dough to sit for 12-18 hours. I like to make mine right before starting dinner, and then bake it after breakfast the following morning.

The dough is ready for the next step when it has risen and is covered in lots of tiny bubbles.

At this point, preheat your oven and a heavy, oven-safe pot with a lid to 425 degrees.

Sprinkle the top of your dough with flour and punch it down. Form it into a tight ball, and then wrap in a tea towel. Allow the dough to rise for approximately one more hour while your oven and pot preheat.

Once your pot is screaming hot and your dough is nice and poofy, carefully plop your dough into the pot using the tea towel.

Place the lid on the pot and bake the bread for 60-80 minutes or until the internal temp reads approximately 200 degrees, or a skewer inserted into the center of the loaf comes out clean.

Remove pot from oven and carefully turn your beautiful loaf of artisan bread onto a clean surface.