Start the dough in the morning. Measure water, salt, and yeast into large bowl or container, stir well until salt is mostly dissolved. Add the flour and stir well until all flour incorporated and dough forms. Briefly knead the dough on a lightly floured surface to form a round ball of dough. The surface of the dough will be rough and craggy at this point. Put the dough ball in an oiled container with seam side down. Cover container tightly. Hold for 2 hours at room temperature to allow dough to rise.

Divide the dough into 2 equal parts. The dough is rather sticky so use some flour on your hands and work-surface to minimize sticking. Gently shape each part into a smooth round ball. Transfer dough balls to floured plate or baking dish, leaving a bit of space between them. Sprinkle a bit of flour over the dough balls, then cover with plastic wrap (or use a secure lid). Hold at room temperature for about 6 hours for the second rise. The dough balls are now ready to shape and bake. Alternatively, hold the covered dough balls at room temperature for 2 - 4 hours, then store in the refrigerator and use the following day, allowing dough to come to room temperature before shaping and baking.