In a large mixing bowl, combine the flour, yeast, and salt. Slowly mix in the water using a wooden spoon or spatula.
Cover the mixing bowl with plastic wrap or a clean kitchen towel, and let sit out overnight at room temperature--or for at least 8 hours.
After the dough has risen, turn out the dough onto a lightly floured surface and with floured hand, shape it into a circle. Let the dough rest while the oven preheats.
Place a dutch oven pan, fitted with a lid, into the oven. Preheat the oven to 450 degrees F, with the pan in the oven.
Once the oven is preheated, carefully remove the pan from the oven and drop the shaped bread into the heated pan.
Bake the bread covered for 30 minutes. Carefully remove the 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.
Notes
How to Tell When Bread is Fully Baked: You will know your bread is done cooking when it reaches a temperature on an instant-read thermometer of 207-209 degrees. Dutch Oven Pan: 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. Flour: Whole white wheat flour will produce lighter bread while still being full of whole grains, than if you use whole wheat flour. If you opt to use all-purpose flour you will need to use 4 cups instead of 3 ¾ cups. It is best to scoop your flour into a measuring cup with a spoon to ensure you don't use too much flour.Yeast: Be sure your yeast is NOT expired and use dry active yeast (NOT quick-rise or instant yeast.)Rising Time: Be sure to not allow the dough to rise over 12-14 hours or it may deflate. Storage: To store, let the bread cool to room temperature and then wrap it in plastic wrap and foil or place it in an airtight container. Use within 3 days or freeze. Prevent Sticking: If your pan is high-quality, you should have no issues with the dough sticking to the pan. However, some people have reported this issue. To prevent this from happening, use parchment paper, or be sure to dust your bread with flour before transferring the bread dough to the pan. I don't recommend greasing the pan, as the oil can burn at the high temperature the bread is baked at.Baking at a high altitude? Check out these adjustments that you may need to follow.