Wish together the flour, salt and yeast in your favorite mixing bowl.
Add the water and mix until a “shaggy mixture” forms.
As Chef Matt said when showing us how to make this, it should look like a wet dog.
Cover the bowl with plastic wrap and set aside for at least 12 hours or overnight. Longer in this case is better.
The next day (or 12 hours later) place the dutch oven and lid in a 450-degree oven so the pot and the oven are heating at the same time.
Turn out the dough on a heavily floured surface and shape into a ball.
When the oven (and the dutch oven) reach 450 degrees, place the dough in the center of a piece of parchment paper and put the whole thing in the dutch oven with the parchment paper side down.
Cover with the lid and either return to the oven, or slide the wire rack back in and close the oven door (I find the second way to be the easiest rather than trying to lift the super hot dutch oven in and out of the oven more than once).
Cook covered for 30 minutes.
After 30 minutes, remove the lid and reduce the oven temperature to 350 degrees.
Bake for an additional 30 minutes.
Remove the bread from the oven and place on a cooling rack. (This means take it out of the dutch oven.)