In a large mixing bowl, whisk together the flour, yeast, and salt. Gradually pour in 2 cups of lukewarm water (around 70°F) and mix until the dough forms a rough, sticky texture. If the mixture feels too dry, add a little more water. Cover the bowl with plastic wrap and let the dough sit undisturbed at room temperature for about 18 hours. If your kitchen is particularly warm, reduce this time slightly, or if cooler, extend it by a couple of hours. The dough will be ready when its surface is dotted with bubbles.

Once the dough has risen, lightly flour a clean work surface and transfer the dough onto it. Fold the dough once or twice, and it should feel soft but manageable with a light dusting of flour. Cover it loosely with plastic wrap and let it rest for about 15 minutes.

After resting, gently shape the dough into a round ball, using just enough flour to prevent it from sticking to your hands. Prepare a cotton kitchen towel (avoid terry cloth) by generously coating it with cornmeal, semolina, or wheat bran. Place the dough seam side down on the towel and sprinkle the top with more flour or cornmeal. Cover with another towel or plastic wrap and allow the dough to rise for approximately 2 hours. The dough will more than double in size and should retain an indentation when gently poked.

Preheat your oven to 450°F at least 30 minutes before the dough is fully risen. Place a 3- to 4-quart covered pot, such as a cast iron, enamel, Pyrex, or ceramic, inside the oven as it heats. When the dough is ready, carefully remove the pot from the oven and quickly but gently turn the dough into the pot, seam side up. It may not land perfectly, but it will even out during baking. Cover the pot with the lid and bake for 30 minutes. Remove the lid and continue baking for an additional 20 to 30 minutes, until the crust is a deep golden brown, and the internal temperature reaches at least 200°F. If you detect a burnt aroma, reduce the heat slightly.

Carefully lift the bread out of the pot using a spatula or tongs and allow it to cool on a wire rack for at least 30 minutes before slicing and serving.