In mixing bowl, use spatula to stir together flour, yeast, and salt.
Add water and stir until all traces of dry flour are gone, but no more.
Cover bowl with plastic wrap or towel. Let it sit for 18 hours on the kitchen counter. Yes, that's right, 18 hours.
When the 18 hours are up, place the covered Dutch oven in the regular oven and pre-heat everything to 450°.
While oven heats, gently remove dough to heavily floured counter. Shape into round ball. It will be temping to "work it" but just let it be until the oven is ready. Sprinkle flour on your hands and the bread liberally to avoid stickiness.
Carefully remove Dutch oven from regular oven. Keep remembering that it's really hot! Remove the cover. Place the dough in the Dutch oven and return the pot, covered, to the oven.
Bake for 30 minutes covered.
Remove the cover and bake an additional 10 minutes.
Remove Dutch oven. Remove your bread to a rack to cool off. It doesn't stick to the pot at all.
Wait at least 30 minutes before cutting bread. It won't be easy. Just do it.
Slice and eat your first piece. And then your next as you bask in your success. If there's any bread left after awhile, share with adoring family and friends.