Whisk the flour, salt, and yeast in a large bowl. Add the warm water and stir until a shaggy dough forms. Cover and rest 30 minutes.

With a wet hand, stretch and fold the dough four times. Cover, rest 30 minutes, and repeat the stretch-and-fold twice more, resting 30 minutes between each round.

Turn the dough onto a floured surface, shape into a taut round or batard, and let it rest uncovered for 15 minutes.

Place the loaf on a floured couche or parchment-lined baking sheet, cover loosely, and proof about 45 minutes until puffy and the finger-dent test leaves a slow spring-back.

Preheat the oven to 450°F (230°C) with a baking stone on the middle rack and a metal pan on the bottom rack. Slide the loaf onto the hot stone, pour 1 cup hot water into the bottom pan, and bake 20 minutes. Remove the water pan and bake 15 to 20 more minutes until deep golden and hollow-sounding. Cool completely on a rack.