In a bowl, combine the flour and crumble in the yeast. Add the water, then the salt, and briefly mix with a spoon. The dough should be a bit sticky. Cover and let the dough rest for 20 minutes at room temperature.

With damp hands, fold the edges of the dough toward the center inside the bowl.

Cover the bowl with plastic wrap or a kitchen towel and let it rise for 2 hours, or until doubled in size.

After rising, turn the dough out onto a surface lightly dusted with semolina flour.

Make the first set of folds: bring the top edge toward the center, then the bottom edge, pinching the seams well. Repeat with the right and left edges. Gently flatten the dough and repeat the folding process. Cover the dough with a bowl and let it rest for another 30 minutes.

Meanwhile, preheat the oven to 450°F (230°C) and place a pot with a lid (such as a Dutch oven) inside to heat for about 30 minutes.

Carefully remove the hot pot from the oven. Place the dough inside (you can use a sheet of parchment paper), seam side down. Dust with a little flour and, using a knife, make a slash along the surface of the bread.

Spray a few drops of water on top and bake with the lid on at 450°F (230°C) for 20 minutes on the middle rack. Then, lower the temperature to 430°F (220°C) and bake for another 20 minutes without the lid. Finally, remove the bread from the pot, lower the temperature to 400°F (200°C), and bake on a rack for another 10 minutes to brown the crust.