In a large bowl, whisk the flour, yeast, and salt.
Add the water to the dry ingredients. Mix together with a rubber spatula or wooden spoon. Keep working the dough until all the flour is moistened. Stir until a rough, shaggy dough forms.
Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, about 2-3 hours.
You can use the dough immediately, but for the absolute best flavor and texture, let the dough rest in the fridge for at least 12 hours and up to 2 days.
Lightly dust a nonstick baking tray with flour. Shape the dough by transferring it onto a floured tray. Knead gently several times, then shape the dough into a ball by tucking the sides underneath itself.
Transfer dough to a parchment lined baking tray. Cover gently with plastic wrap (or a warm towel) and proof for 25-30 minutes.
Preheat oven to 425°F. Once the dough has risen, score the top with a blade or sharp knife.
Place the bread in the preheated oven on the center rack. Throw 3-4 ice cubes in the bottom of the oven and close the door. This is the step that makes the crust on the bread crisp and golden. Bake for 30-35 minutes or until the crust is golden brown.
Remove bread from the oven and cool on a rack. Slice & enjoy!