Start by combining the flour, salt, and yeast in a large mixing bowl. Add the lukewarm water gradually, stirring with a wooden spoon until the mixture forms a shaggy dough. Once mixed, cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 12-18 hours.

After the resting period, lightly flour your work surface and gently turn out the dough. Shape it into a round loaf using your hands, being careful not to deflate all the air pockets. Transfer the shaped dough onto a piece of parchment paper and let it rise again for about 2 hours. Preheat your oven to 450°F (230°C) with a Dutch oven inside.

Carefully remove the hot Dutch oven from the oven and transfer the dough (still on the parchment paper) into the pot. Cover it with the lid and bake for 30 minutes. Then, uncover and bake for an additional 15-20 minutes until the crust turns deep golden brown. Let the bread cool completely on a wire rack before slicing.