In a large mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together with a spatula or wooden spoon until all flour is moistened. Shape into a ball as best you can.

Cover the dough with plastic wrap or aluminum foil and let rise at room temperature for 2-3 hours until double in size.

For best flavor and texture, refrigerate the dough for at least 12 hours, up to 3 days.

Dust a baking sheet with flour and/or cornmeal. Turn out the cold dough onto a floured surface, cut in half, shape into loaves, and let rest for 45 minutes.

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

Score the bread loaves with 3 slashes about ½ inch deep before baking.

For a crispier crust, place a metal baking pan on the bottom rack with boiling water before placing the scored dough in the oven.

Bake in the preheated oven for 20-25 minutes until golden brown.

Cool for at least 20 minutes before slicing and serving.