1. Make dough/first rise: In a large bowl combine flour, yeast and salt. Add 1 1/2 cups grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature, about 70 degrees.
2. Roll: Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Shape dough/second rise: Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a kitchen towel with flour; put dough seam side down on towel and dust with more flour.
   Cover with another towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. Preheat oven to 450F. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy-bottomed pot with a fitted lid in oven to preheat..

Bake: When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 20-25 minutes or until loaf is beautifully browned. Remove from oven. Cool on a rack.