In a large bowl combine flour, yeast, and salt. Add 2 cups water, and stir until blended; dough will be SUPER sticky. Cover bowl with plastic wrap and let it rest at room temperate for at least 4 hours. You can let it sit overnight if you want! I often mix it the night before I want to bake it.

Dough is ready when its surface is dotted with bubbles. Tear off a piece of parchment paper and set it next to you. Lightly flour a work surface and place dough on it then sprinkle it with a little more flour. Using just enough flour to keep dough from sticking to work surface or to your fingers, fold it over on itself once or twice, then gently and quickly shape dough into a ball, seam-side down. Place dough back on parchment paper to transfer to dutch oven.

Heat oven to 450 degrees. Put a 5-to 7-quart dutch oven pot in the oven while it heats. When oven is heated, carefully remove pot from oven and take off the lid. Gently lift the dough with the parchment paper and set it all inside the pot. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 10 to 15 minutes, until loaf is beautifully browned. Cool on a rack. It's best to slice it when it has cooled down a bit so it doesn't smush together!