Mix together water, salt and yeast in large mixing bowl. Mix in flour until well combined. Cov
Cover the dough and let sit out overnight at room temperature--or for at least 8 hours.
The next day, place a dutch oven in oven and pre-heat oven to 450 degrees. Once heated, carefully remove dutch oven.
With floured hands, quickly shape dough into a circle--it's okay if not perfect. And drop into the preheated pan.
Bake covered for 30 minutes. Remove lid and bake for an additional 20 minutes.
Remove bread from dutch oven and let cool on wire rack for 10-15 minutes before serving.
You will know your bread is done cooking when it reaches a temperature on an instant read thermometer of 207-209 degrees.
Anywhere from a 3.5 to a 6 quart dutch oven with a lid will work to bake this bread. I use a 4.5 quart myself.
I use whole wheat flour for this recipe, but you can use half whole wheat and half all-purpose or whole white wheat flour as well. If you use all all-purpose flour you will need to use 4 cups instead of 3 ¾ cups.
Be sure your yeast is NOT expired.
It is best to scoop your flour into a measuring cup with a spoon to ensure your don't use too much flour.
Be sure not to not allow the dough to rise over 12-14 hours or it may deflate.