In a large (at least 5 quart) bowl, add yeast and salt to warm water. Let dissolve.
Mix in flour. No kneading. Pro-tip: use a bread whisk.
Let rise about 2 hours until it flattens on top.
When ready to bake, sprinkle dough with flour so you can handle it. Pull out 1/4 of the dough for one loaf.
Shape the dough into an oblong loaf by pulling ends underneath. (see above photo)
Place it on a sheet pan lined with parchment paper.
Allow it to rest while the oven is heating up.
Preheat oven to 450F.
Just prior to putting in the oven, dust the top of the loaf with flour and slash the top with a knife about 1/4 inch deep.
Place a pan or oven-safe ceramic dish with a cup of water in the bottom of the oven.
Bake bread for about 30 minutes.
Store the remaining dough in the refrigerator for up to 14 days.