Put the flour, yeast, and salt into a large bowl and stir with a wooden spoon until the ingredients are well combined.
Add half of the water, using one hand to work it into the flour. Then add the rest of the water a little at a time, continuing to work it in with one hand, until the mixture becomes a slightly sticky dough. If it feels too sticky, add a little more flour. If the dough is not moist and soft, add a little more warm water.
Turn the dough out onto a lightly floured countertop. Dust it lightly and knead for a few minutes. The dough should remain a bit sticky, so don't over-flour it. This is the time to add any seeds, herbs, or other add-ins to the dough.
Shape the dough into a ball and put it back into the bowl. Cover with plastic wrap or a damp, clean kitchen towel, and place in a warm spot (not too warm—avoid direct sun or radiators). If your kitchen is cold, cover the bowl with a folded tablecloth over the plastic wrap to keep it warm. Let it rise until doubled in size, about 1-2 hours.
After the dough has doubled, place your palm in the center and gently deflate it. Knead for 20 seconds, then shape into a ball or log and place in a loaf pan lined with parchment paper. Cover with a kitchen towel and let rise until doubled again, about 45 minutes.
Preheat the oven to 400°F. Gently place the risen dough in the oven (don't slam the door—you want to preserve the air bubbles). Bake for 40-45 minutes. To check doneness, remove from pan and tap the bottom—it should sound hollow. If not, bake a little longer.
Let cool completely on a cooling rack before slicing.