In a large mixing bowl, add yeast to flour and whisk until well combined.
Add salt and water and gently mix until a rough ball of dough forms. Cover and let stand for 1224 hours at room temperature.
Preheat the oven as hot as it will go with a cast iron Dutch oven inside. Liberally dust work surface with flour, pull dough in from the edges towards the center until it becomes a small mound (no need to knead). Place on baking parchment. Cover with a kitchen towel and let sit for another hour or two.
Trim parchment paper around the dough and score top with a knife. Drop the dough loaf into the Dutch oven, spray with water, cover, and let bake for 15 minutes.
Remove the lid, spray with a bit more water, then bake uncovered for fifteen minutes more or until completely done.
Let cool, slice, and serve.
