In a large bowl combine flour, salt and yeast. Add water and stir to combine. Dough will be sticky and shaggy. Cover bowl with plastic wrap and let rest at least 12 hours (18 hours is better) at room temperature (70F).

When dough is ready the surface will be dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle with a little more flour. Fold the dough over itself once or twice. Cover loosely with plastic wrap and let rest 15 minutes.

Shape the dough into a ball quickly and gently, using just enough flour to keep it from sticking. Generously coat a cotton towel (not terrycloth) with flour, wheat bran or cornmeal; place the dough seam side down on the towel and dust with more flour. Cover with another cotton towel and let rise for 2 hours. When ready, the dough will be more than double in size and will not readily spring back when poked with a finger.

A half-hour before the dough is ready, start preheating your oven to 450F. Place a 5 to 8-quart heavy covered pot (cast iron) in the oven to also pre-heat the pot or container.

When dough is ready, carefully remove pot from oven. Remove top towel from dough, then slide your hand under the bottom towel to lift the dough. Turn dough over into the pot, seam side up. Jiggle the pot a little if it looks uneven.

Cover with lid and bake 20 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is browned.

Cool on a rack.