In a large mixing bowl, combine the flour, kosher salt, and yeast.
Pour the warm water over the dry ingredients. Stir with a dough whisk, spatula, wooden spoon, or your hands until a sticky dough forms. Add a little more flour if the dough is too wet to handle.
Cover the bowl with a towel or plastic wrap lightly sprayed with nonstick spray. Let the dough rise for 2–10 hours or overnight at room temperature. Longer rising time develops more flavor.
Wet your hands and transfer the dough onto a lightly floured surface. Gently fold the dough inward to shape it into a round boule or divide into two loaves. Do not knead or punch down the dough.
Place the shaped dough onto parchment paper. Dust lightly with flour and score the top with a bread knife. Let rest for 20–30 minutes.
Preheat the oven to 450°F with a baking stone, pizza stone, Dutch oven, or cast iron skillet inside.
Carefully transfer the dough with the parchment paper onto the hot baking surface.
For a crustier loaf, place 1 cup of hot water in a broiler pan or add 5 ice cubes to the bottom of the oven to create steam.
Bake for 25–30 minutes or until the crust is golden brown and crisp.
Cool the bread on a wire rack for at least 30 minutes before slicing and serving.