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. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
• Keeping the dough in the bowl, 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 large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Place dough halves on prepared baking sheet. Shape into 2 long loaves about 9×3 inches each, about 3 inches apart. Loosely cover and allow to rest for 45 minutes.
• During this 45 minutes, preheat the oven to 475°F (246°C).
• Score the bread loaves with 3 slashes, about ½ inch deep. If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
• Optional: place a shallow metal or cast iron baking pan on the bottom oven rack and pour 3-4 cups of boiling water into it. Place the scored dough on a higher rack and quickly shut the oven.
• 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. Gently tap the loaves—if they sound hollow, the bread is done.
• Remove the bread from the oven and allow to cool for at least 20 minutes before slicing and serving.