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Stir the yeast into warm water and let it dissolve.
Measure out the flour into a large mixing bowl.
Add the dissolved yeast to the flour along with the salt and water, and mix to form a rough dough.
Knead the dough for 2 to 3 minutes, then let it rest for about 4 minutes.
Knead for one more minute until the dough is smooth and less sticky.
Cover the dough with plastic wrap and let it rise for 3 to 5 hours at about 70º F.
Deflate the dough and shape it by folding it over itself.
Let the shaped dough rise for 1½ to 2 hours until it is just under three times its original size.
Shape the dough into the desired form (loaf, rolls, etc.) and let it rise for the final time for 1½ to 2½ hours.
Preheat the oven to 450º F.
Flip the dough so the soft underside is on top, slash the top, and moisten with cold water.
Bake the bread for 25 minutes, giving it a cold water wash every three minutes.
Let the bread cool for 2 to 3 hours before slicing.