In a large bowl, whisk together flour, salt, and yeast. In a liquid measuring cup, combine water and vinegar. Pour liquid ingredients over dry ingredients; and stir with a wooden spoon until a shaggy dough forms, and no dry flour remains. Cover bowl tightly with plastic wrap, and let dough rise at room temperature for 18 to 24 hours.
With a lightly greased silicone spatula, fold dough at the edge of bowl to middle of bowl, pressing down on dough to seal fold. Turn bowl 45° and repeat folding. Continue turning bowl and folding dough for a total of 16 folds. Dough will deflate substantially as you fold it. Lightly coat a 15x12 inch sheet of parchment paper with vegetable oil spray. Scrape dough out onto center of parchment. Lift corners of parchment; place dough and parchment in dutch oven. Cover dutch oven loosely with plastic wrap; and let dough rise until doubled in volume, about 2 hours.
Dust top of dough with flour. With a sharp knife or bread lame, make one long incision across top of dough, about ½-inch deep. Cover dutch oven, and place on center rack of oven. Set timer for 30 minutes, and preheat oven to 450°F. When timer rings, regardless of when oven reached 450°F, remove lid from dutch oven and reduce oven temperature to 400°F. Continue baking bread until the internal temperature registers 209°F, 35-45 minutes. Remove bread from dutch oven, and transfer to cooling rack. Allow bread to cool completely before slicing.
