Whisk the flour, salt, and yeast together in a medium bowl.

Add the warm water and stir until well combined (the dough will be sticky and wet).

Cover and let sit in a warm place until doubled in size, about 2 hours.

Sprinkle a little flour along the edges of the dough to prevent sticking and use a rubber spatula to fold it into the center.

Rotate the bowl and fold the dough into the center again; continue until you've folded all edges into the center.

Repeat this process two more times.

Cover the bowl again and let sit until puffed, about 1 hour.

Preheat the oven to 450 degrees F with a Dutch oven and its lid inside.

Gently fold the dough into the center for one more rotation and sprinkle flour on top.

Flip the bowl over onto a piece of parchment to release the dough.

Shape the dough into a small round ball and cut parchment to fit inside the Dutch oven.

Dust the top with flour and score a long line on top.

Remove the hot Dutch oven from the oven using oven mitts.

Place the dough in the center of the pan with the parchment.

Cover with the lid and bake for 15 minutes, then remove the lid and continue baking for another 20 to 25 minutes until golden brown.

Transfer the loaf to a baking rack to cool for at least 30 minutes before slicing and serving.