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In a 5 or 6 quart bowl or lidded dough bucket, dump in the water, and add the yeast and salt.
Dump in the flour all at once and stir until all of the flour is incorporated into the dough.
Put the lid on the container, but do not snap it shut.
Allow the dough to sit at room temperature for about 2 hours to rise.
After the initial 2 hour rise, let the dough settle by itself.
Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands.
Cut off a 1-pound piece of dough and form it into a ball.
Let the dough rest for at least 40 minutes.
Preheat the oven to 450 degrees F. with a Baking Stone on the center rack and a metal broiler tray on the bottom.
Cut the loaf with ¼-inch deep slashes using a serrated bread knife.
Slide the loaf into the oven onto a preheated stone and add a cup of hot water to the broiler tray.
Bake the bread for 30-35 minutes or until a deep brown color.
Allow the loaf to cool on a rack until it is room temperature.