Mix the dough

• In a large ungreased mixing bowl, whisk the flour, yeast and salt together.
• Pour in the water and gently mix until all the flour is moistened; the dough will be dry, shaggy and sticky.
• Shape the dough into a ball in the bowl as best you can.

First rise at room temperature

• Cover the bowl tightly and set aside at room temperature.
• Let the dough rise until it nearly doubles, sticks to the sides of the bowl and is full of air bubbles.

Cold rest for flavor (recommended)

• For the best flavor and texture, refrigerate the risen dough for at least 12 hours and up to 3 days (about 18 hours is ideal).

Shape the loaves

• Lightly dust a large nonstick baking sheet with flour and/or cornmeal.
• Turn the cold dough out onto a floured work surface and cut it in half with a sharp knife or bench scraper.
• Place the halves on the prepared sheet and, with floured hands, shape into 2 long loaves about 23 x 8 cm each, about 8 cm apart.
• Loosely cover and rest.

Preheat the oven

• During the rest, preheat the oven to 246 °C (475 °F).

Score the loaves

• With a very sharp knife or bread lame, score each loaf with 3 slashes about 1 cm deep.
• If the loaves flattened out, use floured hands to narrow them along the sides again.

Create steam (optional)

• Place a shallow metal or cast iron pan on the bottom oven rack.
• Carefully pour the boiling water into it, then place the dough on a higher rack and quickly shut the oven to trap the steam.

Bake

• Bake the scored dough on the dusted sheet on the center rack until the crust is golden brown.
• Tap the loaves: a hollow sound means they are done; an instant read thermometer in the center should read 90 °C (195 °F).

Cool before slicing

• Cool the loaves for at least 20 minutes before slicing.
• Store leftovers loosely covered at room temperature for up to 5 days or refrigerated for up to 1 week.