In a large bowl, whisk flour, yeast, and salt. Add water and mix until a sticky, shaggy dough forms.

Shape into a rough ball, cover tightly, and let rise at room temperature for 2–3 hours until doubled.

For best results, refrigerate the dough for 12–18 hours (or up to 3 days).

Dust a baking sheet with flour or cornmeal. Turn dough onto a floured surface and divide into two portions.

Shape into long loaves and place on the baking sheet. Cover loosely and rest for 45 minutes.

Preheat oven to 475°F (246°C).

Score each loaf with shallow cuts.

Optional: Add a pan of boiling water in the oven to create steam for a crisp crust.

Bake the Artisan Bread Recipe for 20–25 minutes until golden brown and hollow-sounding.

Cool for at least 20 minutes before slicing.