Preparation

• 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.
• Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature for 2-3 hours to rise.
• For best flavor and texture, let the risen dough rest in the refrigerator for at least 12 hours and up to 3 days.
• Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough out onto a floured work surface and cut in half.
• Shape into 2 long loaves about 9×3 inches each, about 3 inches apart. Loosely cover and allow to rest for 45 minutes.
• Preheat the oven to 475°F (246°C) during the resting period.
• Score the bread loaves with 3 slashes about ½ inch deep before baking.
• Optionally, place a pan of boiling water in the oven to create steam for a crispier crust.
• Bake the shaped and scored dough in the preheated oven for 20-25 minutes until the crust is golden brown.
• Remove from oven and cool for at least 20 minutes before slicing and serving.