Mix bread flour, yeast and salt together in a large mixing bowl.

Add water and mix with a large wood spoon or spatula until no dry clumps of flour remain. Mixture will be very sticky.

Cover bowl securely with plastic wrap and set it aside away from direct sunlight, at room temperature, for 12-18 hours. Dough will rise and get bubbly as gluten develops.

After 12-18 hours, uncover fermented dough. Using a silicone spatula scrape down sides of bowl and lift the edges of the dough up towards center of dough mass, pressing them into the center. Do this about 16 to 20 times all around the edge of the bowl. The dough will tighten up and start to come together as you do this.

Generously sprinkle counter or large cutting board with bench flour. Turn dough out on to floured surface and generously sprinkle top of dough with more bench flour.

Flour hands and gently but firmly slap dough mass back and forth until it loosens from counter and comes together. Fold dough over onto itself and pick up. This should be easy now, but work quickly or dough may start to stick again. Gather edges of dough to the center and pinch together loosely. Place dough back on floured surface (seam side down) and form tight ball by drawing hands together (palms facing up) underneath the dough ball. Do this several times, rotating the dough ball a quarter turn each time until the ball is nice, taut and round.

Gently transfer dough ball to center of 15 inch length of parchment paper, seam side down.

Use parchment paper to lift dough and place in 4.5 quart dutch oven. Trim in any excess paper and cover with tight lid or plastic wrap. Let rise at room temperature for 2 hour or until dough is a little less than double in size.

Make sure parchment is not folded on top of dough. It is okay if parchment sticks outside of the pot a little. Cover and bake in a 425° F oven for 30 minutes with the lid on. After thirty minutes remove lid and continue to bake for 20-30 minutes more or until deep brown and internal temperature reaches 200° F.  Use parchment paper to transfer to a cooling rack and remove parchment paper before allowing to cool completely about 2 hours before slicing and serving.