In a large bowl, combine the flour, salt and yeast and stir through. Add the water and stir with a silicon spatula until fully combined (the dough should be quite sticky). Cover the bowl with a damp towel and set it aside in a warm spot on your counter for 3 hours or until the dough has doubled in size.
Place a Dutch oven with a lid in the oven and preheat to 450F.
Meanwhile, dust a work surface with flour and transfer the dough onto it. Dust the top of the dough with more flour and gently fold over the bottom of dough back onto itself (the bottom part is on the bottom of the bowl). Pinch the folds together (this creates surface tension) and flip the dough so that it is top-side up. Use your hands to shape the dough into a large ball.
Transfer the dough, bottom-side down, onto a shallow bowl lined with parchment paper.
When the oven is preheated, place the dough with the parchment paper directly into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
Remove the lid and cook for an additional 10 to 20 minutes depending on how much colour you want on your bread.
Let the bread cool on a wire rack for at least 30 minutes before slicing.