Adapted from Jim Lahey, Sullivan Street Bakery
3 cups bread flour
1/4 teaspoon instant yeast
3/4 teaspoon kosher salt or 1 teaspoon table salt
1 1/2 cups warm water
Mix all ingredients in a large bowl with a wooden spoon until they come together. It will not be a cohesive dough...pretty messy, in fact. Transfer to an oiled bowl. Cover with plastic and let sit for 12-20 hours on the counter top.
After the waiting period, the dough will be wet and bubbly. Using a wet spatula, dump the dough onto a floured surface. Then with the wet spatula or wet hands, shape the dough into a ball. Set the dough ball onto a well floured cotton towel (do not use terrycloth), seam side down. Fold the towel over the dough. Let rest for two hours...it should double in size.
When the dough has risen for about 1 1/2 hours, put a 5 quart or larger cast iron pot into the oven and preheat to 450º. You can use any pot that size with a lid that can withstand that temperature.Remove pot from oven and using the towel, dump the dough into the pot, seam side up. Shake to distribute dough evenly. Cover and bake 30 minutes. Uncover and bake another 15-20 minutes, till crust is golden. You can use an instant read thermometer to see it the interior of the loaf is up to 210º if you're unsure if it is done. Remove to rack and allow to cool.