Sift together flour, salt and yeast in 8 cup bowl.
Melt butter and add warm water, stir, add buttermilk
Pour liquid into flour mix and stir until all clumps are broken up and no dry flour remains. Kneading not required.

Let stand at room temperature for 12-18 hours.

Turn out dough on well floured surface. fold edges toward middle until it holds shape ( 12-16 folds ),
Turn seam side down, heavy sprinkle with flour, rotate to form tight ball.
Place seam side up on towel, place dough and towel in bowl. cover and let rise 1-3 hours.
( doubled in size )
Preheat oven to 500. ( Optional - place dutch oven with lid in oven 20 min before baking)
When ready to bake, place parchment disk over dough, use towel to lift from bowl and invert into 5 quart dutch oven.
Make 3 slits across top of bread ( about 4 in long and 1/4 in deep ).
Cover, reduce temp to 450.
Bake for 25 minutes, remove cover and bake until internal temp is 205.
Cool on wire rack 1 hour before slicing.