I Can't Believe I Made This Bread, Bread Lisa Clawson

3 cups all-purpose flour
1/2 tsp yeast
1 3/4 salt
1 1/2 cups water (not hot or cold. Just water)

In a large bowl combine all the ingredients together and stir until blended. Only a minute. Cover with plastic wrap and let dough sit for 12-24 hours. It will rise a little and start to look really wet and bubbly.   I have used dough as early as 8 hours and as late as 36 hours later. It always works. This is a very forgiving recipe.
After the long rest, turn dough out onto a flour surface. Lightly turn the tough onto itself a few times. Don't knead this, your more or less just roughly forming the dough. Let it sit for 20 minutes to rest. In the meantime preheat oven to 450 degrees and place a cast iron Dutch oven inside. The pan needs to stay in the hot oven about 20 mins.
Take the hot pan out of the oven and place the dough ball in the pan. You don't need any grease, or butter for the pan. With a sharp knife cut an X into the top of your dough. This will help it tear in a real rustic way. Place the lid on top of the Dutch oven and place the pan back in the oven.
Bake for 30 minutes at 450 degrees with the lid on. Take the lid off and bake another 20 mins.