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In a large bowl, add the flour. Sprinkle the yeast over the top and whisk to distribute evenly. Then add the salt and whisk again to combine.
Pour in the water and begin mixing with your hands or a dough whisk until the flour is fully hydrated and no dry spots remain.
With damp hands, knead the dough right in the bowl for 2 to 3 minutes. It should come together into a slightly sticky mass of dough.
Cover the bowl and let the dough rise at room temperature for 24 hours. It should double in size and develop small bubbles.
After the first rise, place the dough in the refrigerator for 48 hours.
Remove from the fridge, divide and ball the dough. Let dough proof covered for 3–4 hours at room temperature.