Add flour, malt and yeast in the mixer bowl.
Start mixing, at minimum speed, slowly adding water. When half of the water is absorbed, add the salt.
Go on mixing, adding the remaining water, until the dough is smooth and the glutinic net is created. Let it rest in the bowl for 10 minutes.
Sprinkle some flour on the chopping board, then work the dough on it, doing what we call "folding the dough". Do that at least twice. Watch the video as a reference.
Put the dough into an oiled bowl, then cover it with a transparent film. Let it rest for about 20 hours in the fridge (it must double in size). Alternative: about 3 hours at ambient temperature.
Put the dutch oven into the oven and light it at 230 °C. After the temperature is stable, remove it from the oven, drop the dough into it (no need to shape it!), cover and put it back into the oven.
Cook it for 30 minutes at 230 °C, then lower at 200 °C and remove the cover. After 15 minutes, the bread is done. (Note: leave the oven door slightly open during the last 5 minutes). Remove the bread from the oven and let it cool down on a grid. When it has reached ambient temperature... you can enjoy it. Buon appetito!