In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 teaspoon of active dry yeast, and 1 1/4 teaspoons of salt. Stir until evenly mixed.
Add 1 1/2 cups of warm water (about 110°F) to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 4 hours. The dough will rise and become bubbly.
After 4 hours, generously flour a clean work surface and turn the dough out onto it. Fold the dough over itself once or twice to shape it into a rough ball, but do not knead.
Place the dough seam side down on a piece of parchment paper and cover it loosely with a kitchen towel. Let it rest for 30 minutes.
About 30 minutes before baking, place a heavy Dutch oven or oven-safe pot with a lid into the oven and preheat to 450°F (230°C).
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven. Cover with the lid.
Bake covered for 30 minutes. Then remove the lid and bake for an additional 15 minutes until the crust is deep golden brown.
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing.