In a large 6-quart mixing bowl, combine the flour, salt, and yeast, whisking them together evenly. Gradually pour in the lukewarm water, mixing the dough with a sturdy wooden spoon until no dry flour remains. The mixture should be moist, cohesive, and slightly sticky. If you notice the dough feels too dry, add a tablespoon or two of water; conversely, if it feels overly wet, incorporate a touch more flour. Refer to visual cues to ensure the dough's texture is correct.

Loosely cover the bowl with plastic wrap and leave it undisturbed in a warm spot for about 2 hours. At this stage, the dough will rise significantly. If you’re not baking immediately, transfer the bowl to the refrigerator, where the dough can be stored for up to 14 days. Note that it will contract slightly when chilled this is normal. Avoid punching down the dough at any point, and keep it covered loosely to allow for airflow.

Prepare a sturdy baking sheet by dusting its surface liberally with cornmeal.

Sprinkle the dough’s surface and your hands with a light dusting of flour. Gently pull out one-third of the dough, ensuring the outside is coated lightly to prevent sticking without overworking it. Shape the dough into a ball by stretching and tucking the ends underneath to create a smooth surface, completing this in about 30 seconds. Transfer the dough ball onto the prepared baking sheet. Leave it uncovered at room temperature for 40 minutes to rest. If the dough has been refrigerated, extend the rise time to 60–90 minutes for an airier and more open crumb. Expect the dough to spread or flatten slightly, which is perfectly fine.

Preheat the oven to 450°F. Adjust two oven racks one to the bottom and the other to the middle position. Place a sturdy metal cake pan (or broiler pan; avoid glass) on the bottom rack, as it will be used to generate steam during baking.

Before baking, dust the dough generously with flour. Use a sharp knife to score the dough’s surface with shallow, ½-inch-deep slashes. Create a pattern of your choice, such as a cross, scallop, or tic-tac-toe design, to give the loaf a decorative finish.

Place the baking sheet in the oven, and swiftly pour 1 cup of hot tap water into the metal pan on the bottom rack. Be quick to minimize heat loss. Bake the bread for about 30 minutes or until the crust develops a deep golden-brown color.

Transfer the baked loaf to a wire rack to cool completely before slicing. Freshly baked, this bread is best enjoyed on the day it's made. To preserve freshness, place the sliced loaf cut-side down on a plate or cutting board and leave it uncovered. If you don’t finish it within a day, slice and freeze the remaining bread for later enjoyment.