1. Whisk flour, yeast, and salt together in large bowl. Add in cool water and mix with wood spoon or by hand until the dough is sticky.

2. Shape into bowl and tightly cover. Allow to rise at room temperature for 2-3 hours.

3. Move dough to fridge overnight (12 hours to 3 days).

4. Lightly dust nonstick baking sheet with flour or cornmeal. Cut dough in half and form 2 loaves with floured hands.

5. Loosely cover and let rest for 45 minutes. Preheat oven to 475F.

6. Score the loaf and bake for 20-25 minutes.