Mix dough ingredients:

In a large bowl, combine flour, salt, and yeast. Add warm water (105°F (40°C)), making sure it's not above that temperature. Stir with a dough whisk, spatula, wooden spoon, or by hand until everything is incorporated. The dough should be fairly wet and tacky; if it's too sticky to manage, sprinkle in extra flour.

Let dough rise:

Cover the bowl with a towel or plastic wrap that has been sprayed with nonstick spray. Allow it to rise at room temperature for 2-10 hours, or overnight. A longer fermentation time yields more flavor.

Shape the boule:

Moisten your hands, then turn the dough out onto a lightly floured surface. Avoid punching down, kneading, or rolling. Instead, gently draw the edges up and fold them toward the center to form a round French boule or split into 2 loaves, tucking the ends underneath.

Slash and rest:

Transfer the dough onto parchment paper. Dust the top lightly with flour and make 1-4 slashes across the surface using a bread knife. Let it rest for 20-30 minutes.

Preheat oven and stone:

Preheat the oven to 450°F (230°C). Place a baking stone, pizza stone, Dutch oven, or cast iron skillet inside to heat.

Bake with steam:

Slide the dough along with the parchment onto the preheated stone. To achieve a crisper crust, put 1 cup of hot water in a small broiler pan or drop 5 ice cubes into the bottom of the oven, then quickly close the door to trap steam. Bake for 25-30 minutes until golden brown.

Cool on rack:

Let the bread cool on a wire rack for at least 30 minutes before slicing and serving. Store leftovers in a paper bag to keep the crust from becoming soft.