STEP 1
In a large bowl, combine the flour, salt, and yeast and mix with a whisk, wooden spoon, or clean hands. Add the water and mix with a spatula until you have a sticky dough.
STEP 2
Cover the bowl with a clean kitchen towel and let rest at room temperature for at least 5 hours or up to overnight. Place the bowl of dough somewhere away from drafts, such as in the microwave, in a cupboard, or in a cold oven.
STEP 3
After the dough has tripled in size, uncover it, and flour the counter. Pour the dough out onto the counter and generously sprinkle the top with flour as well.
STEP 4
You do not need to KNEAD the dough. You can simply move it around until you have a really nice and soft dough that is no longer sticky and is oval in shape. If the loaf sticks to your hands or the counter, sprinkle on a little more flour.
STEP 5
Place the loaf into any oven-safe dish (such as a Dutch oven or a cast-iron skillet with a lid) lined with parchment paper. Place a lid on the dish, and place the dish in a cold oven (in other words, an oven which is NOT preheated).
STEP 6
Turn the oven on to 230C once the bread is inside. Bake the bread with the lid on the dish for 30 minutes. After 30 minutes, carefully remove the hot lid from the dish and bake the bread for another 25 to 30 minutes. The bake time will depend on your oven, so keep an eye on it. Total bake time will be about 1 hour from the moment you place the bread in the cold oven.
STEP 7
The bread is done once it’s light and golden all over.