Mix the Dough:
In a large bowl, whisk together the flour, salt, and yeast. Pour in the warm water and stir with a wooden spoon or your hands until a shaggy dough forms. The dough will be sticky and wet, which is perfectly normal for no-knead bread.

First Rise:
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12-18 hours, or until it has doubled in size and is bubbly.

Preheat the Oven:
About 30 minutes before you’re ready to bake, place a Dutch oven or heavy pot with a lid into the oven and preheat to 450°F (230°C). Let the pot heat up for at least 30 minutes to ensure it is hot enough to create a crispy crust.

Shape the Dough:
After the dough has finished rising, turn it out onto a lightly floured surface. Gently fold it into a ball, being careful not to deflate it too much. You don’t need to knead the dough—just fold it over itself a couple of times to shape it.

Second Rise:
Let the dough rest for about 30 minutes while the pot preheats.

Bake the Bread:
Once the oven and pot are preheated, carefully transfer the dough into the hot pot. You can line the bottom of the pot with parchment paper for easier removal later. Cover the pot with the lid and bake for 30 minutes. After 30 minutes, remove the lid and continue baking for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Cool and Serve:
Let the bread cool on a wire rack for at least 30 minutes before slicing. This ensures the texture sets properly.