Stir flour, salt, and yeast in a large bowl. Add warm water and mix until a shaggy, sticky dough forms.

Cover and let rise in a warm place until doubled and bubbly, about 1 1/2 to 2 hours.

Turn dough onto a floured surface and fold edges into the center to form a ball, keeping air inside. Place seam-side down on parchment.

Let shaped loaf rest uncovered for 30 minutes while preheating a Dutch oven and lid at 450°F (230°C).

Carefully lower the parchment and dough into the hot pot. Score the top with one deep slash. Cover and bake 30 minutes, then uncover and bake 10-15 minutes more until deep golden.

Remove loaf to a rack and cool completely, at least 1 hour, before slicing.