In a large mixing bowl, combine flour, water, and yeast; stir until a shaggy dough forms, about 2 minutes.

Cover the bowl and let the dough rest at room temperature for 12 to 18 hours (autolyse phase).

Sprinkle salt over the dough, then use a damp hand to pinch and fold until salt is incorporated, 1 minute.

Perform 4 stretch-and-folds, rotating the bowl a quarter turn each time; rest 30 minutes and repeat twice more.

After the final fold, let the dough bulk-ferment for 2 to 3 hours until puffy and airy.

Turn the dough onto a lightly floured surface; gently shape into a round, seam side down, and rest 20 minutes.

Tighten the round, place seam side up in a floured banneton or towel-lined bowl, cover, and refrigerate 8 hours or overnight.

Place a Dutch oven in the oven and preheat to 500 °F (260 °C) for 45 minutes.

Invert cold dough onto parchment, score a 1⁄4-inch-deep slash, and carefully lower into the hot Dutch oven; reduce oven to 450 °F (232 °C).

Bake covered for 20 minutes, then remove lid and bake 20–25 minutes more until deep mahogany and internal temperature is 205–210 °F (96–99 °C).

Transfer loaf to a wire rack and cool completely, at least 1 hour, before slicing.