Stir yeast into warm water and let liquefy. Pour into flour, along with salt and the rest of the water.

After stirring, turn dough onto kneading surface. Dough will be soft and sticky. Let rest for 2-3 minutes.

Flour will have absorbed more water and should have more cohesion. Use a pastry scraper in one hand to knead bread until dough is perfectly smooth and gluten has bonded. Should be firm in 2-3 minutes. At that point, let rest for 3-4 minutes.

Knead for another minute. Surface should be smooth.

First rise: 3-5 hours at about 70 degrees. Should rise to 3 1/2 times original volume. (10 1/2 cups)

Dislodge risen dough with spatula onto kneading surface. Flatten with hands, deflating any gas bubbles.

Fold corners of flattened dough to far side to make rounded cushion. Place in bowl and cover.

Second rise: 1 1/2 -2 hours at 70 degrees. Not quite tripled in volume.

Turn dough onto kneading surface. If dough seems damp and sweaty, add flour. Cut into three equal pieces.

Fold each piece in half and cover with plastic. Let rest for 5 minutes. Meanwhile, place floured canvas on baking sheet.

Form pieces into loaves by folding in half lengthwise repeatedly and pressing down in the center.

Roll loaves back and forth with both hands to lengthen to about 16 inches. Place on floured canvas with cloth bunched in between each loaf.

Cover loaves loosely with a towel to rise.

Final rise: 1 1/2 to 2 1/2 hours at 70 degrees. Almost triple in volume. Must be in a dry place.

Remove dough from canvas and onto oiled baking sheet. Slash the top of each loaf in 3 places. Paint with cold water.

Bake for 25 minutes at 450°F. Paint dough with cold water every 3 minutes for 9 minutes. Should make hollow sound when thumped.

Let cool for 2-3 hours.