In a large bowl, combine flour, yeast, and salt.

Add warm water and stir until blended (with your hands, wooden spoon, or dough whisk). The dough should be sticky and loose.

Cover the bowl with plastic wrap and let the dough rest at room temperature for around 12 hours.

After 12 hours, preheat your oven to 450ºF and put an empty 6-to-8-quart Dutch oven or heavy pot in the oven while it preheats.

Lightly flour a work surface and gently fold the dough over a few times (using flour sparingly and only if it's too sticky to handle).

Shape into a round ball and place on a piece of parchment paper. Cover and let rest for another 30 minutes.

After the dough has rested for 30 minutes, use a sharp knife to cut an X on the top of the loaf.

Pull the pot out of the oven and place the dough ball (still on the parchment paper) straight into the pot and place the lid on top.

Bake at 450 degrees for 35 minutes.

Remove the lid and bake another 10-15 minutes until the loaf is golden brown.

Remove the parchment paper (with bread) from the pot and place it on a cooling rack.

Serve with a generous amount of butter and honey