Next, sift the flour into the stand mixer bowl, add salt, and pour in the yeast mixture. Using the mixer's dough hook attachment knead the dough for a couple of minutes until the liquid combines well with some flour.
Continue kneading for 5 more minutes or until all the flour is incorporated. The dough will be very sticky (this is why a silicone spatula is a lifesaver).
Cover the bowl with plastic wrap or transfer it into another large bowl and then cover it. Puncture 3 holes for the dough to breathe, and let it sit at room temperature on the countertop for 12 to 15 hours to rise.
Transfer the dough onto a well-floured surface with the help of the spatula and shape it into a sphere. When shaping the dough, make sure to fold it over on itself several times until it feels tight and starts to resist folding.
Cover the cast iron pot with the lid and bake it in the oven on the middle rack for 30 minutes. Remove the lid from the pan and bake the bread for an additional 15 minutes.
Store bread in an airtight container for up to 3 days. To preserve crispy crust and moist bread keep cut-side down in a bread box with the lid open for up to 24 hours. You can also store it in the fridge for up to 3 days.