Combine the flour, yeast, and salt in a large bowl and stir to combine.
Add the water and mix until the dough forms a ball.
Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.Let dough sit covered at room temperature for 18-24 hours.
After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.
Place a 2 ¾ quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating. (Note: A 5 qt. dutch oven also works, that's the size I own).
While oven is preheating, transfer the dough from the bowl onto a floured surface. It will be loose and floppy.
Form the dough into a ball by tucking the sides underneath it, adding more flour if needed to stop it sticking. The dough should still be slightly loose and the ball will be not be firm, but a bit flat.
Cover the dough with a floured towel while the oven is preheating.
Carefully remove the hot baking dish from the oven. Remove the lid and drizzle some olive oil in it ( or spray with cooking spray/ line it with parchment paper).
Gently put the dough ball into the baking dish so it’s evenly distributed.
Cover and bake for 30 minutes.
Remove the lid and bake for an additional 15 - 20 minutes, or until the loaf is golden brown.
Remove the loaf from the baking dish and let it cool on a rack before slicing.