In a large bowl, mix the bread flour, salt, and yeast together.

Add the warm water and stir until you get a sticky dough. Cover and rest for 30 minutes.

Stretch one side of the dough and fold it over. Repeat on all four sides. Cover and rest for 30 minutes. Repeat this folding process two more times, resting 30 minutes in between each.

After the final fold, cover the dough and let it rise for 1½ to 2 hours, or until it doubles in size.

Turn the dough out onto a floured surface. Don’t punch it down. Gently shape into two rough rectangles.

Place the loaves on a baking sheet lined with parchment paper. Rest for 30–45 minutes.

Preheat oven to 450°F (230°C). Optionally, add a tray of hot water to the oven to make steam.

Bake for 20–25 minutes, until the loaves are golden and crisp.

Cool on a wire rack before slicing.