In a large bowl, combine bread flour, yeast, and salt, then add cool water and mix until no dry flour remains.

Cover bowl with plastic wrap and let rest at room temperature for 12-18 hours until surface is bubbly and dough has more than doubled.

Turn dough out onto a well-floured surface, gently shape into a round by folding edges toward center, then let rest seam-side down for 15 minutes.

Shape dough into a tight ball by pulling edges underneath, then place seam-side down in a bowl lined with a heavily floured kitchen towel.

Cover and let rise for 1 1/2 to 2 hours until nearly doubled.

Place Dutch oven with lid in oven and preheat to 450°F for at least 30 minutes.

Carefully turn dough out onto a piece of parchment paper, score the top with a sharp knife in one decisive slash, and lower into the hot pot using the parchment.

Cover and bake for 30 minutes, then uncover and bake 12-15 minutes more until deep golden brown with an internal temperature of 205°F.

Transfer to a wire rack and cool completely for at least 1 hour before slicing to allow the crumb to set properly.