In a large bowl combine flour, yeast and salt.

Add 1 1/2 cups water, and stir with a wooden spoon until blended, the dough will be shaggy and sticky (add additional water if the dough is really dry and not holding together).

Cover the bowl with plastic wrap, foil or a lid.

Let the dough sit for at least 15 hours and up 24 hours, at a warm room temperature, about 70 degrees. The dough will be covered with bubbles.

Using your fingers, loosen the dough from the bowl and fold it over on to itself a few times.

With floured hands, shape dough into a ball and pinch the seams together.

Heavily coat a cotton towel (not terry cloth) with flour, put dough seam side down on towel.

Using a very sharp knife, make 3 slashes across the dough.

Dust with more flour and cover with another cotton towel and let rise for about 2 hours.

When it is ready, dough will be more than double in size.

Thirty minutes before the dough is ready, heat oven to 500 degrees.

Put a heavy 6 to 8 quart covered pot in oven as it heats.

When dough is ready, carefully remove the pot from oven.

Gently slide your hand under the dough and carefully set it into the pot.

Cover with the lid place in oven, reduce heat to 450 degrees and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is lightly browned.

Cool on a rack.