In a large bowl, combine flour, yeast, and salt. Add water and stir until dough comes together, and all the flour is incorporated. Cover bowl tightly with plastic wrap and let sit on the counter top at least 12 hours, and up to 24 hours. Place in the refrigerator if waiting to bake longer than 24 hours in advance.
About 3 hours prior to the time you want fresh bread:
If the dough has been refrigerated, remove from the refrigerator. After the dough has sat (or come to room temperature), flour the counter top well. With a wet spatula, dump the dough out onto the floured surface. Fold the ends of the dough over a couple times to form into a ball. Do not over-handle the dough.
Generously dust a cotton towel or cotton dinner napkin with flour. Place the dough seam side down on the floured towel, and lightly fold towel over dough. Let sit on the counter top undisturbed for 2 hours.
Put a covered 5 quart baking dish or Dutch oven into the oven. Preheat the oven to 450 degrees F.
After oven has preheated, remove baking dish or Dutch oven and gently place dough into the dish. Shake lightly to even out the dough, if needed. Cover the dough and bake for 30 minutes. Uncover the dish and bake another 15 to 20 minutes. Remove and cool on a wire rack.
Leftovers can be re-crisped at 350 degrees F for 10 minutes.