Sift (aerate) the flour, yeast and salt in a large bowl.
Stir in the water until combined (Reserve some of the water, if the dough is too dry, add the rest).
Cover with plastic wrap and let it stand at room temperature for 3 hours. I made the dough in a plastic bowl with a fitted lid, then use the lid to cover the dough.
After the 3 hour rise, your dough should have bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Fold dough about 10-12 times & shape into a rough ball. Don't over work your dough, you want it to be relaxed.
Place in a parchment paper-lined bowl and cover with a towel, or a fitted lid and leave it on the counter to rise for another 35 minutes.
Meanwhile, place your Dutch oven with lid in a cold oven and preheat to 450° F. When oven reaches 450° using oven gloves (because remember, your Dutch oven will be very hot), lift the parchment paper and dough from the bowl and gently place both the paper and the dough into the Dutch oven.
Cover and bake for 30 minutes.
After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes (or however long it takes you to reach the desired crisp/crust on the top of your dough). Let it cool at least 15 minutes before slicing.