In a large bowl, combine the flour, yeast, and salt. Add the water and stir until blended. The dough should be shaggy and sticky. If it’s too dry, add a little water. If it’s too wet, add a little flour. Cover the bowl with plastic wrap. Let the dough rest for at least 12 hours in a warm room, between 64 and 73°F (8-23°C).
Lightly flour a work surface, place the dough on it, and sprinkle it with a little more flour. Fold the dough over on itself once or twice. Cover it loosely with plastic wrap and let it rest for about 15 minutes.
Use just enough flour to keep the dough from sticking to the work surface or your hands. Gently and quickly shape the dough into a ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal. Put the dough, seam side down, on the towel. Dust the dough with more flour, bran, or cornmeal. Cover with another cotton towel and let rise for about 1 hour. The dough is ready when it no longer springs back when poked with a finger.
At least half an hour before the dough is ready, heat the oven to 450°F (230°C). Place a 5-liter heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in the oven while it heats up. When the dough is ready, carefully remove the pot from the oven. Slide your hand under the towel and turn the dough into the pot, seam side up. It may look messy, but that's okay. If the dough is unevenly distributed, shake the pan once or twice. It will straighten out as it bakes. Sprinkle with water, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for an additional 15 to 30 minutes, until the loaf is beautifully browned. Cool on a rack.
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