Preparation
Place the flour, yeast and salt in a bowl and mix together. Then make a well in the middle of the flour and slowly begin adding the water to the dry ingredients. continue adding until the flour is all incorporated and pulls away from the bowl walls. Take the dough out of the bowl and place it on a floured surface while you clean the original bowl. Clean, dry and oil the original bowl and then turn your attention to the dough. Begin by adding flour and continue adding flour and kneading it with the lift-fold-turn rhythm until the dough is no longer tacky. Then place the dough into the bowl and cover it with plastic wrap. Place it in a spot that is a constant 70 degrees and let it rise undisturbed for 2 to 3 hours.
After it has doubled in size turn the plastic wrap back and punch down the center of the dough two to three times. Re-cover and place it back in it's 70 degree place. Allow it to rise for another 1 to 2 hours until it has doubled in volume.
After the dough has doubled in volume turn it out onto a floured work surface, punching it down and knead it briefly to press out the bubbles. Divide the dough into as many loaves as you wish to make. One fourth of the recipe will make one long slender loaf-18x2. Half the recipe will make two husky long loaves (14x4) or two round hearth loaves.
Form the divided dough into balls and let rest for 5 minutes. After the five minutes shape the balls (with a little extra flour) into whichever type of loaf you are making. Then place it directly on the baking sheet or bread pan that has been oiled and set aside for 1 more hour or so. Cover the loaves with a towel and let rise. Approximately 20 minutes before putting the dough in the ovens preheat to 425 degrees.
Prepare the oven by placing a pan in the bottom shelf of the oven with water in it. This will steam the oven and help give the bread it's distinctively chewy crust. Also have a spray bottle filled with water on hand.
With a razor blade or very sharp knife slash the top of the loaf diagonally or if you are making round hearth loaves then a tic-tac-toe design. Place the loaves in the oven and spray them with the water bottle and also the sides of the oven. At 3 minute intervals for the first 15 minutes spray the loaves and oven. Don't pull the loaves out to do this or you will lose the moist air in the oven. After about 18 minutes remove the pan from the bottom of the oven and close the door. Cook for another 12 to 15 minutes more and then remove from the oven. You can test to see if the bread is done by the color and by holding it in one hand (with a towel) and thumping the bottom. It should sound slightly hollow. Place the loaves on a cooling rack and let them sit for 30 to 45 minutes more in order for the loaves to finish. The worst thing you could do at this point would be to cut it and destroy the results of the slow rise bread. Bon Appetit!