In a large bowl, mix flour, yeast and salt. Add water and stir until blended.
Cover bowl tightly with plastic wrap. Let dough rest at room temperature for at least 12 hours, or up to 18 to 20 hours.
The dough will become swollen and bubbly. Spread 1/4 cup flour on the work surface. Dump the dough onto the floured surface. Sprinkle the top of the dough with more flour. Stretch the dough skyward and fold it over a few times. But don’t overwork the dough.
Flour your hands and shape the dough into loaves. Place the loaves on a parchment lined baking sheet. Dust the top of the loaves with flour and cover with plastic wrap. Let them rise for 30 minutes while you pre-heat the oven to 475 degrees. A few minutes before it’s time to bake the bread, add a pie pan filled with 1 inch of water to the bottom rack of the oven. Bake the bread on the middle rack for about 20 minutes or until it’s a nice nutty brown. Cool on rack. Serve!
Adapted from a recipe on Tasty Kitchen posted by bermtopia.