In a large mixing bowl, whisk together flour, salt and yeast.
Add water and mix. I kneaded just a tiny bit to make a ball and get all the left over bits together.
Cover bowl with plastic wrap and set aside for 12 - 18 hours, as many as 24 is fine. It will be a thick gooey mess at this point.
Start the first of the 4-fold sessions. Take a piece of dough, gently pull out and up and fold towards the middle. Rotate the bowl 90° and repeat.
Set somewhere warm and repeat folding the 4 corners after 30 minutes. Do 4 times.
Prepare a medium sized bowl by placing a linen towel in it, dusting it with RICE flour.
At this time, place the dough onto a surface that has been lightly sprinkled with water.
Spread the dough into a rectangle (pulling gently with your fingers, not flattening with your hands). Fold into thirds. Then fold into thirds again the opposite way.
Scoop up with your hands or a scraper and place the dough into the bowl, so the seam side is facing up. Dust with a bit more rice flour and lightly fold the towel edges over.
Place somewhere warm and let rise for one hour.
Heat oven to 450°F and place the dutch oven (and lid) inside.
Cut a piece of parchment paper to have a set of handles. Uncover the dough. Place the parchment paper centered over the bowl, and flip confidently over onto the parchment paper. Remove the bowl and the towel.
Dust the top of the ball lightly with bread flour and score with a sharp blade in an "X" or hashtag pattern. Make sure to score under the edges of the corners lightly. This will help with the rising during baking.
Remove the pot from the oven when it has reached 450°F.
Using the handles in the parchment paper, keep the paper as flat as possible and place into the hot dutch oven. If the cuts have stuck together, gently rescore.
Place the lid on the pot and bake for 30 minutes.
After 30 minutes, remove the lid, and bake an additional 20-25 minutes (until the bread is desired brownness).
Remove bread from pot (carefully, it's hot!) and place immediately on a rack to cool.