In a large bowl add the flour, salt, and yeast. Mix to combine.

Add the water and mix until it all comes together. The dough will be soft and "shaggy".

Cover the bowl tightly with plastic wrap or a lid and let it rest at room-temperature for 8 to 24 hours.

When you are ready to bake your dough turn it out onto a well floured surface and shape it into a ball. Set the ball on a large piece of parchment paper. Place the parchment paper and dough in a large cast iron skillet with a lid (6 to 9 quart cast iron dutch oven work best). Let it rest for 20 minutes.

Preheat the oven to 450 degrees. Place the pot, with the lid on, inside the oven and bake the bread for 30 minutes.

Carefully remove the lid and back for another 20 minutes until the top is dark brown.

Remove the pan from the oven and then remove the bread from the pan by holding onto the edges of the parchment paper.

Let the bread cool on a wire rack for at least an hour before serving.