In a large bowl stir together the yeast, bread flour and salt. Fill a measuring glass with 1 1/2 cups of hot tap water. Use a thermometer to check that the water is warmed up to 125 - 130°F. Microwave the water at 20 seconds intervals if necessary. The temperature of the water must be between that temperature range. Pour in the warm water and stir to incorporate using your hands after a while if necessary.
Cover the bowl with a piece of saran wrap or a kitchen towel and allow it to sit on your countertop for 4 hours. Arrange your baking rack so it is in the center of the oven.
Preheat your oven to 450°F and place your empty Dutch oven inside to allow it to warm up while preheating. After preheating, lower the temperature to 425°F to bake.
Place a piece of parchment paper on your countertop and sprinkle 1 tablespoon of flour on the paper. Transfer the puffy dough to the flour coated parchment paper, sprinkle the top of the dough ball with a bit of flour and fold it several times using a scraper and several more times to create a ball using your hands.
Pick up the parchment paper by its sides containing the dough ball and place the paper into the preheated Dutch oven. Sprinkle kosher salt on top of the dough and cover with the lid. Next, place the Dutch oven inside the stove and bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 5 to 15 minutes watching closely to make sure the top of the bread boule does not burn.
Remove the Dutch oven to the stove top, pull the parchment paper containing the bread out immediately and allow the boule to cool. Once cooled slice and serve.