Add yeast to warm water. Mix and let stand for minutes until foamy.
To a large bowl, add flour and salt. Mix.
Then, to the same bowl, add yeast mixture. With a spatula, mix until flour is no longer visible. The dough should be very sticky.
Cover and let dough proof for 1½ hours at room temperature.
30 minutes before end of proofing, place a baking sheet or pan on the lowest rack position in the oven. Then, preheat oven to 450oF (230oC).
After 1½ hours of proofing, transfer dough to a floured work surface.
Sprinkle dough with flour.Divide dough into 2 equal parts. Stretch and shape each part into a log. Place each bread dough onto a baking pan lined with parchment paper.
Using scissors or razor blade, score the bread dough.
Carefully add boiling water to the baking sheet/pan (lowest rack) in the oven.
Immediately place the bread dough in the oven. Spray the bread dough with water.
Bake at 450oF (230oC) for 20 minutes.
Remove the water pan after 20 minutes. Continue baking the bread at 450oF (230oC) for 10 more minutes until golden brown.
Let bread cool down completely on rack.
