In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky, but that’s how we want it!
Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 6 - 15 hours (I either make it first thing in the morning to bake later for dinner, or make it the night before and let it rise overnight).
Heat oven to 450 degrees F.
Lightly flour your hands and a work surface and scoop dough out onto floured surface. Shape the dough into a ball, the best you can. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough lightly with plastic wrap.
Place an empty cast iron pot, with the lid ON it, into the preheated oven (450 degrees) for 30 minutes. (IF YOU DON’T HAVE A CAST IRON POT, read above in the post for instructions to use a baking sheet).
Once the pot is hot, remove it from the oven. Remove the plastic wrap off of the dough ball and carefully lift the parchment paper with the dough ball on it, up and into the hot pot. Cover with lid and return pot to oven to bake for 30 minutes.
After 30 minutes, remove lid from pot and continue baking, uncovered for 12-15 minutes. Remove from oven and allow bread to cool on a wire cooling rack.
Store bread in an open paper bag, to ensure the crust stays crispy.
Store leftover bread on the counter for up to 1 week.
Baked (and cooled) loaves of bread can be frozen for up to 3 months.
*You can use regular salt, I just like the added flavor from the sea salt.Tips for freezing the bread dough are above in the post.