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Start this in mid-afternoon and plan to do the baking after breakfast the next morning. The slow rise makes the final loaf doubly tasty.
In a large bowl, mix flour, salt and yeast. Stir it thoroughly with a whisk if you have one. Take your time; do it carefully. The salt and yeast need to be evenly distributed.
Add the water and stir to combine. Use your hands if you like, but resist the urge to knead. Work only until all the flour is incorporated. Cover the bowl with plastic wrap and set aside for 15 to 18 hours.
Next morning, preheat the oven to 450°F. Find a covered baking dish or a cast iron Dutch oven about eight or nine inches in diameter. (The ring of a springform pan set inside a covered roasting pan works well.) Put it into the oven and let it heat up.
Set out a square of baking parchment and dust it with flour. Remove the dough from the bowl, gently setting it on the parchment. (Easiest is to put the plastic wrap onto the surface of the dough, invert the bowl, and then roll the dough off the plastic and onto the floured parchment.) Dust the dough with flour. Gently lift the parchment by the four corners and put the whole thing (parchment, flour, dough) into the prepared baking dish. Bake covered for 30 to 35 minutes, then remove the cover and bake for another 10 to 15.
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