Make dough:
Place the flour, salt, and yeast in a large bowl. Pour the warm water (about 105°F) over top, ensuring it’s not too hot. Mix together using a dough whisk, spatula, wooden spoon, or your hands. The dough should still be somewhat wet and sticky; add more flour if it’s too sticky to handle. Once the flour is all mixed in, cover with a towel or plastic wrap sprayed with nonstick spray for 2-10 hours, or leave on the counter overnight. The longer you let it rise, the more it will ferment.

Shape:
Wet your hands and turn the dough onto a lightly floured surface. The dough will be sticky. Do not punch it down, knead it, or roll it out. Gently pull the sides up and fold into the middle to make your preferred shape. Typically, shape it into a French boule (round circle) or 2 loaves and tuck the ends under. Place dough on a piece of parchment paper. Lightly dust the top with flour and use a bread knife to add 1-4 lines across the top. Let it rest for about 20-30 minutes.

Bake:
Preheat the oven to 450°F. Place a baking stone, pizza stone, Dutch oven, or iron skillet into the oven. Slide the dough with the parchment paper onto the hot stone. To make a crustier bread, place either 1 cup of hot water in a small broiler pan or 5 ice cubes into the bottom of the oven and shut the door to trap the steam. Bake for 25-30 minutes or until browned. Allow to cool on a cooling rack for at least 30 minutes. Slice the bread and serve. Store in a paper bag so it doesn’t soften.