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In a large ungreased mixing bowl, whisk the flour, yeast and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best as you can.
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Cover the dough tightly with plastic wrap or aluminum foul and set on the counter at room temperature. Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl and have a lot of air bubbles.
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Place the covered dough in the refrigerator for at least 12 hours and up to 3 days (18 hours is best). The dough will puff up during this time, but may begin to deflate after 2 days, this is normal.
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Lightly dust a nonstick baking sheet with flour and/or cornmeal. Turn the cold dough out onto a lightly floured work surface. Using a sharp knife or bench scraper, cut the dough in half. Some air bubbles will deflate as you work with it. Place the dough halves on the prepared baking sheet. Using floured hands, shape 2 long loaves about 9x3 inches each about 3 inches apart. Loosely cover and allow to rest for 45 minutes.
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Preheat oven to 475 F.
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When ready to bake, score the bread loaves with 3 slashes, about ½ inch deep.
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Place a shallow metal or cast iron baking pan on the bottom rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the baking sheet with the bread on a high rack and quickly close the oven.
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Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves, if they sound hollow, the bread it done.
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Remove the bread from the oven and cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for 5 days or refrigerate for 10 days.