Add flour, salt, and yeast to a large mixing bowl.

Pour warm water over the dry ingredients. Ensure the water is warm but not hot.

Mix using a dough whisk, wooden spoon, spatula, or clean hands until fully combined. The dough will be sticky and wet; add a little flour only if it’s too sticky to handle at all.

Cover the bowl with a towel or lightly sprayed plastic wrap.

Let rise for 2–10 hours, or overnight on the counter. Longer rises create deeper flavor and chewier texture.

Lightly flour a surface and wet your hands to prevent sticking.

Turn the dough out gently—do not punch down or knead.

Pull the edges up and fold into the center to form a round boule or divide into two loaves.

Place the shaped dough onto parchment paper.

Dust lightly with flour and score 1–4 slashes across the top using a bread knife.

Rest for 20–30 minutes.

Preheat oven to 450°F with a baking stone, pizza stone, Dutch oven, or cast-iron skillet inside.

Slide the parchment with the dough onto the hot surface.

For a crustier loaf, add 1 cup hot water to a broiler pan at the bottom of the oven or place 5 ice cubes on the bottom rack to create steam.

Bake 25–30 minutes, until golden brown and crisp.

Cool on a rack for at least 30 minutes before slicing.

Store in a paper bag for best crust texture.