Place the warm water in a large bowl and sprinkle the yeast in. Let it stand 10 minutes, or until cloudy.
Add all remaining ingredients. Using a rubber spatula, fold the mixture, scraping up dry flour from the bottom and incorporating it until a shaggy ball forms. Cover bowl with plastic wrap and let stand for at least eight and up to 18 hours.
Place a 12x18 inch sheet of parchment paper inside a 10-inch skillet and spray with nonstick cooking spray or lightly grease with oil. Transfer dough to a lightly floured work surface and knead 10-15 times. Shape the dough into a ball by pulling the edges into the middle and tucking the ends underneath so that the seam is on the bottom of your round loaf and the top is relatively smooth and taut. Bonus if you happen to see bubbles forming on the top after you've stretched it. Transfer dough, seam side down, to the parchment-lined skillet and spray the surface of the dough with nonstick cooking spray or brush oil lightly on with a pastry brush. Cover loosely with plastic and let rise at room temperature until dough has doubled in size and does not readily spring back when lightly poked with finger, about 2 hours.
About 30 minutes before baking, adjust oven rack to the lowest position, place a 6-8 quart heavy-bottomed Dutch oven (with lid on) on the rack. Heat the oven to 500 degrees.
Lightly flour the top of the dough and, using a razor blade or very sharp knife, make one six inch long slit along the top of the dough. Very carefully, remove the heated pot from the oven and remove the lid. Pick up the dough by lifting with the parchment paper overhand and CAREFULLY lower it into the heated pot. Let any excess parchment paper hang over the pot edge. Cover pot and place in oven. Reduce the oven temperature to 425 degrees and bake, covered, for 30 minutes.
Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20-30 minutes longer.
Carefully remove bread from pot, transfer to a wire rack, and cool to room temperature.