Mix flour, yeast, and salt in a large bowl. Add water and mix until all flour is incorporated. The dough will be wet and sloppy.

Cover the bowl with cling wrap or a plate and leave it on the counter for 2 to 3 hours until it doubles in volume.

If the dough isn’t rising after 1 hour, move it to a warmer place.

Preheat the oven to 230°C (450°F) with a dutch oven inside for 30 minutes prior to baking.

Sprinkle the work surface with 1 tbsp flour and scrape the dough out of the bowl. Sprinkle the top with 1/2 tbsp flour.

Fold the sides of the dough inwards about 6 times to form a round shape, then transfer it to a piece of parchment paper, seam side down.

Using the parchment paper, place the dough into the preheated dutch oven and cover it with the lid.

Bake for 30 minutes covered, then 12 minutes uncovered, or until deep golden and crispy.

Cool on a rack for 10 minutes before slicing.