In a large bowl, stir together the 3 cups flour, the yeast and salt. Add the water and stir until blended. The dough will be sticky. Cover the bowl with plastic wrap and let rest for at least 12 hours or up to overnight.

The dough is ready when the surface is full of bubbles. Dust a work surface with flour and fold the dough mixture lightly. Cover with plastic wrap for 15 minutes.

Dust your fingers with flour and gently shape the dough into a ball. Place the dough, seam side down, on a cotton kitchen towel, cover with the towel and let rest for 2 hours. The dough will double in size.

About 30 minutes before the dough is ready, preheat the oven to 450°F. Place a 6- to 8-quart heavy pot in the oven to heat. 

When the dough is ready, remove the pot from the oven and place the dough, seam side up, in the hot pot. Cover with the lid and bake for 30 minutes. Uncover and bake until nicely browned, 15 to 30 minutes more. Let the bread cool on a wire rack.