In a large bowl, combine the flour, yeast, and salt. Create a little well and add the body-temperature water to the flour.Gently mix ingredients together, and the dough will be a bit sticky. Cover with cling wrap and allow to rest for 6 to 8 hours, ideally overnight.
Transfer the dough onto a well-floured surface. Shape the dough into a ball. Pull the outer edges into the center, flip them upside down, and place them into a dough basket lined with parchment paper. You want the folded seams to be on the bottom and the smooth side on top. Lightly flour the top of the dough ball and cover it with cling wrap or a kitchen towel. Allow resting for another 1 to 2 hours. If you do not have a dough basket you can use a colander which allows the dough to breathe, or just a glass or plastic bowl. Remember to put down a light cotton fabric that has been dusted with flour.
While the dough is proofing, preheat the oven and the Dutch oven pot to 240° C. Remove the Dutch oven from the oven, take the lid off and gently, transfer the dough along with the parchment paper, to the pot. Cover the Dutch oven lid and bake for 30 minutes. Remove the lid and bake for an additional 15 to 20 minutes or until the bread develops a golden brown crust.
Remove from the oven, lift the edges of the parchment paper, and transfer the bread to a wire cooling rack. Allow to cool for 10 to 30 minutes then serve.