In a large bowl sift the flour, add the yeast and the salt and give it a quick whisk. Then add the water and use a spatula or wooden spoon to combine. It will be wet and sticky. Cover the bowl with glad wrap and set aside for 3 hours. I like to put it somewhere warm but not hot.
Place a cast iron dutch oven that has a lid in the oven. Preheat the oven to 450 Fahrenheit. It is important that the dutch oven heats up in the oven prior to placing the bread in it. You will need a hot oven and the dutch oven acts as a vessel to steam the bread as it cooks.
Dust a timber board or benchtop with flour and remove the dough from the bowl. Dust flour on the dough and using a spatula or bread scraper fold the dough back onto itself. You don't need to do this for long. A few folds. Dust a light dusting of flour on top of the dough.
Place some baking paper in a bowl and put the dough on top of the paper in the bowl. At this stage, it should be in a round ball shape. You can let it sit in the bowl until the oven is preheated and the dutch oven is hot. Using a knife (Or razor blade if you have one) make some cuts across the top of the bread.
Remove the dutch oven from the oven and life the dough on the baking paper into the dutch oven. Put on the lid and then place it in the oven for approx 30 minutes.
After 30 minutes remove the lid from the dutch and put it back into the oven for approx 10-15 minutes so the outside crust goes hard and brown. You want to keep an eye on it so it doesn't burn. I set an alarm and watch every 5 minutes.
Pull it out of the oven and let it cool. Good luck trying to wait because it smells amazing.