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

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

Preheat the oven to 230?C/450?F and preheat a dutch oven with lid for 30 minutes prior to baking.

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

Fold the sides of the dough inwards to form a roundish shape. Transfer to parchment paper seam side down.

Use the parchment paper to place the dough into the hot dutch oven and cover 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.