In a large ungreased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together with a silicone spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened.

Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature. Allow to rise for 2-3 hours.

For best flavor and texture, let the dough rest in the refrigerator for at least 12 hours and up to 3 days.

Lightly dust a baking sheet with flour and/or cornmeal. Turn the cold dough out onto a floured work surface, cut it in half and shape into 2 long loaves. Allow to rest for 45 minutes.

Preheat the oven to 475°F (246°C) during the resting time.

Using a sharp knife or bread lame, score the bread loaves with 3 slashes, about ½ inch deep.

Optionally, place a shallow baking pan on the bottom oven rack and carefully pour 3-4 cups of boiling water into it to create steam.

Place the shaped and scored dough in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown.

Remove the bread from the oven and allow to cool for at least 20 minutes before slicing and serving.