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In a large bowl, combine flour, salt, and yeast.
Pour warm water over dry ingredients and mix until combined. Dough should be sticky but manageable.
Cover bowl with towel or plastic wrap and let rise at room temperature for 2 to 10 hours or overnight for best flavor.
Wet your hands and turn dough onto lightly floured surface. Gently fold edges into center to form a round loaf or divide into two loaves, tucking ends underneath.
Place dough on parchment paper, dust top with flour, score 1 to 4 lines with a bread knife, and let rest 20 to 30 minutes.
Preheat oven to 450°F with a baking stone, pizza stone, Dutch oven, or iron skillet inside.
Slide dough with parchment onto hot surface. Add 1 cup hot water or 5 ice cubes to oven bottom to create steam for crustier loaf, then close oven quickly.
Bake for 25 to 30 minutes until golden brown and crusty.
Cool on a rack for at least 30 minutes before slicing.
Store bread in a paper bag to maintain crust crispness.