In a large mixing bowl, add flour, salt, and yeast, mix to combine. Add water and stir together until the dough is soft and sticky. Cover with a tea towel, and let rise 12-18 hours (I usually do it overnight) in a warm place. The kitchen counter works fine in the summer, however if it's cold in your home, I recommend leaving it to rise in an unheated oven with the oven light turned on.

Once the dough has risen, remove the tea towel. Start folding the dough inside the bowl. Free the dough from the sides of the bowl with your hands, and take the 2 corners closest to you and fold over the corners farthest from you, and repeat with the far corners and bring them in. Fold 5 or 6 times in the bowl. Leave the dough in the bowl for a second rise, or place a bamboo proofing bowl, if using. Sprinkle the top of the dough with flour, and cover with a tea towel and allow dough to rise again for an additional 1-2 hours.

When ready to bake, place a large cast-iron Dutch oven pot into the oven. Heat the oven to 450 degrees Fahrenheit with the pot inside. Once the oven reaches temperature, carefully remove the hot Dutch oven pot, and place the dough into the pot. Cook covered for 30 minutes. Then remove the lid and cook uncovered for an additional 10-15 minutes until top crust is brown.

When bread is finished, carefully tip the bread from the pot onto a cooling rack. Cool until you can no longer resist.