In a large mixing bowl, whisk together the flour, yeast, and salt until evenly combined. Create a well in the center and pour in the water. Mix with a spoon or your hands until the ingredients form a soft, sticky dough.

If preferred, this step can also be completed using a stand mixer with the paddle attachment. Mix just until the flour is fully incorporated. The dough should appear loose and slightly tacky.

Cover the bowl tightly with plastic wrap and let it rest at room temperature for 8 to 24 hours, allowing the dough to ferment and rise slowly. A longer resting time will produce a more complex flavor.

After the first rise, the dough may be refrigerated for up to 5 days. Before proceeding to shaping, allow it to return to room temperature for approximately one hour.

Line a baking sheet with parchment paper and dust it generously with cornmeal or flour. On a well-floured surface, gently turn out the dough. With floured hands, lift one edge of the dough and fold it over toward the center. Rotate it one-quarter turn and repeat the process two to four times. This folding technique strengthens the structure of the dough.

Pat the dough gently into a thick square. Bring all four corners toward the center to form a round loaf, pinching the seams to seal them. Turn the dough seam-side down, and with lightly floured, cupped hands, shape it into a smooth ball. Transfer the dough onto the prepared parchment paper.

Lightly dust the top of the loaf with flour and cover it loosely with a clean towel or cloth napkin. Allow the dough to rise for 1½ to 2 hours, or until doubled in size and soft to the touch.

Approximately 45 minutes before baking, preheat the oven to 500°F (260°C). Place an empty 5-quart cast-iron or enameled Dutch oven (with its lid) inside to preheat thoroughly.

Note: If the Dutch oven has a non-metal knob, wrap it in foil to protect it from high heat.

Once the dough has risen, make a series of shallow slashes across the top using a sharp serrated knife or bread lame. These cuts allow the bread to expand evenly during baking.

Carefully remove the preheated pot from the oven. Lift the parchment paper with the dough and place it gently inside the Dutch oven. Cover with the lid and bake for 30 minutes.

Reduce the oven temperature to 450°F (230°C). Remove the lid and continue baking for 20–25 minutes, or until the crust is deeply golden brown and the internal temperature of the bread reaches 190–210°F (88–99°C) when tested with an instant-read thermometer.

Using a spatula, lift the bread from the pot and transfer it to a wire cooling rack. Allow it to cool completely before slicing. Cutting the bread too soon may compromise its texture and structure.