Place the flour, salt and yeast in a large bowl. Then pour the warm water (about 105°F) over top, making sure it's not too hot. Then you can use a dough whisk, spatula, wooden spoon or your hands to mix together. The dough should still be somewhat wet and sticky, but add more flour if it's too sticky to handle.

Once the flour is all mixed in, cover with a towel or plastic wrap spayed with nonstick spray for 2-8 hours, or you can leave on the counter overnight. The longer you let it rise, the better. You can leave it on the counter to rise for up to 12 hours.

Generously flour 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 work the dough into your preferred shape. I typically work it into a French boule (round circle) or 2 loaves and tuck the ends under.

Lightly dust the top with flour and then use a bread knife to add 1-4 lines across the top.

Preheat the oven to 450°F. Place a baking stone, a pizza stone, dutch oven or a iron skillet into the oven. You'll want the bread to cook on a hot skillet, so let it preheat for about 20 minutes. Place a piece of parchment paper onto a pizza peel or the bottom of a skillet or pan. Lightly flour and then place the dough on top and let it rest about 20-30 minutes.

Slide the dough with the parchment paper underneath onto the hot stone. Quickly 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. Then bake for 25 minutes or until browned.

Allow to cool on a cooling rack for at least 20 minutes. Slice the bread and serve. Store in a paper bag so it doesn't soften.