1. **Mix the Dough:** In a large bowl, whisk together the flour, salt, and instant yeast. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, very sticky dough forms. Do not knead it! Just ensure all the flour is wet.

2. **The Long Rise (Fermentation):** Cover the bowl tightly with plastic wrap or a shower cap. Let it sit at room temperature (out of direct sunlight) for **12 to 18 hours**. The dough will bubble up, double in size, and look jiggly and wet.

3. **Shape the Loaves:** Generously flour a clean work surface. Scrape the sticky dough out of the bowl onto the flour. (It will be very loose). Dust the top of the dough with more flour.

4. Using a bench scraper or floured hands, gently fold the sides of the dough over itself (like a letter) to shape it into a rough rectangle. Cut the dough in half to make two loaves.

5. **Second Rise:** Place a sheet of parchment paper on a baking sheet and dust it with cornmeal or semolina. Gently transfer the two shaped loaves onto the parchment, spacing them apart. dust tops with flour and cover loosely with a clean kitchen towel. Let rise for 1 to 2 hours.

6. **Preheat:** About 30 minutes before baking, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven now.

7. **Bake:** Place the baking sheet (or slide the parchment onto your hot stone) in the oven. Bake for 35–45 minutes, until the crust is deep golden brown.

8. **Cool:** Remove the bread and let it cool completely on a wire rack before slicing. This creates the perfect texture inside.