The previous night, add the yeast and water to a large mixing bowl. Add in the salt and the flour one cup at a time, stirring frequently. The dough should be shaggy when finished. Cover with a tea towel and allow dough to rise for 8-18 hours.
Transfer the dough to a floured proofing bowl or to a glass bowl, and lightly dust with flour. Allow dough to rest for another hour.
Fill the sink with lukewarm water. Submerge clay pot and lid, and soak for 15 minutes.
Remove the clay pot from the water and towel dry. Place the clay pot with the lid on in a room-temperature oven.
Preheat the oven to 425 degrees with the clay pot inside.
Once oven reaches temperature, remove the clay pot from the oven, add parchment paper to the bottom (optional) and add the dough to the pot, and place back in the oven with the top on for 30 minutes.
Carefully remove the clay pot lid, and allow the bread to bake for another 10 minutes.
Remove from oven, place the bread on a clean surface to cool, and wait 15 minutes before slicing!