Whisk together the water and yeast in a large bowl, or any lidded (not airtight) food container.
Stir in flour and salt and mix with a spoon or heavy-duty stand mixer with the paddle attachment.
Cover (not airtight), and allow to rest at room temperature until the dough rises, approximately 2 hours. If your dough does not rise, move to a warmer location in your kitchen or add additional towels to the bowl.
The dough can be used immediately after the initial rise, but it is easier to handle when cold. Refridgerate it in a lidded (not airtight) contaier and use over the next 10 days. Or, freeze up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
ON BAKING DAY: Thoroughly sprinkle a banneton with rice flour or cornmeal. Pull off a 1-pound (large grapefruit) size piece of dough. With wet fingers, quickly shape the dough into a tight ball by stretching the sides of the dough in on itself, holding it over and under to create a nice tight ball of dough. Pinch the sides together on the bottom and place, top-side down, into your prepared banneton (or large bowl).
Cover loosely with plastic wrap, overturned bowl, or towel and allow to rest for 40 minutes.
Preheat your oven to 425 degrees F, 30 minutes prior to baking and put a dutch oven in the oven with the lid on (10" or larger).
Place a piece of parchment paper over your banneton and gently flip the loaf over your loaf so that its now on the parchment side of the basket. Remove the hot the hot dutch oven from the oven and gently place the parchment paper and loaf into the dutch oven.
Cover with the lid and bake for 30 minutes. If desired, remove the dutch oven lid and continue baking for a few more minutes until the bread is golden brown on top.
Remove from oven and carefully transfer bread to a cooling rack for a few minutes before slicing and enjoying.