Mix the yeast, flour, and salt in a big, ungreased bowl.

Pour the water in and gently stir with a wooden spoon or silicone spatula until the flour is moist. Shape the sticky dough into a small ball right in the mixing bowl.

Cover that dough with aluminum foil or plastic wrap and place it on your kitchen counter for 2 to 3 hours. Its size will double, and bubbles will form.

Dust a big nonstick baking sheet with light cornmeal or flour (or both).

Place the chilled dough on a flour-coated surface. Use your sharpest serrated knife to slice it right down the middle.

Pop those dough halves onto your baking sheet. With your hands dusted in flour, shape them into two long loaves, roughly 3x9 inches each. Cover them up loosely and let them rest for about 45 minutes.

Preheat your oven to 475°F or 246°C. Score the loaves about half an inch deep with three slashes. If your loaves get a bit flat, use your floured fingers to gently shape them up again along their sides.

Pop those shaped loaves into your preheated oven on the middle rack. Bake them for about 20 to 25 minutes 'til the crust turns golden brown.

Gently tap them; they're done if the sound seems hollow. Or stick a thermometer into the loaf's center; you're good to go once it hits 195°F or 90°C!

Let the loaves cool down for 5 minutes or longer before slicing. Enjoy!