Combine flour, yeast, and salt in a large bowl; mix in water until no dry flour remains.

Cover with plastic wrap; rest at room temperature 12-18 hours until surface bubbles and dough more than doubles.

Turn onto well-floured surface; gently round by folding edges to center. Rest seam-side down 15 minutes.

Pull edges underneath into tight ball; place seam-side down in bowl lined with heavily floured kitchen towel.

Cover; rise 1 1/2 to 2 hours until nearly doubled.

Preheat Dutch oven with lid in oven at 450°F at least 30 minutes.

Carefully turn dough onto parchment; score top with sharp knife in one decisive slash. Lower into hot pot using parchment.

Cover; bake 30 minutes. Uncover; bake another 12-15 minutes until deep golden brown and internal temperature is 205°F.

Cool completely on wire rack at least 1 hour to set crumb before slicing.