In a large bowl, whisk together flour, salt and yeast. Slowly mix in water until a ball of dough forms. Knead the dough in the bowl for a minute or two. Cover bowl tightly with plastic wrap and set in a warm place for about 2 hours. At this point you can keep the dough in the bowl, wrapped in plastic wrap, in the refrigerator until ready to use.
Pull off a quarter of the dough. Shape as you see fit and place on parchment-covered baking sheet. Brush with olive oil or melted butter and let proof for 30 minutes.
Preheat oven to 450°.
Bake bread for about 30 – 45 minutes, or until bread is golden and crusty when you tap on it. Remove from oven and let stand for 20 minutes before slicing.
* Any soft wheat flour (White Lily or Bob's Red Mill) will work or for a lighter bread, use half all-purpose flour