Combine water & yeast in bowl and set aside so the yeast can activate. While yeast is activating, mix flour & salt together in a separate bowl.
After yeast is foamy and bubbly add the flour mixture & stir with wooden spoon until just combined. It will be a weird, floury mess.
Cover in plastic wrap and let sit on your kitchen counter for 12-20 hours. The dough will double in size.
Flour the dough just enough to handle. Shape into a ball pulling the dough around from the top around toward the bottom. This will stretch the dough and give you a smooth top. Don’t stretch the yeast too far or it will break.
After you shape it into a ball, place on some parchment paper & cover with plastic wrap. Let rise 1 – 1 & 1/2 hours.
15 minutes before baking, put your dutch oven & lid into the oven and turn it up to 350. Slide the dough ball (parchment paper & all) into the hot, dutch oven and put the lid on.
Bake 30 minutes at 350 degrees.
Let cool 10 minutes before slicing. Serve warm.