Combine water, yeast, and salt in a large bowl; set aside until mixture becomes foamy, about 10 minutes.

Stir flour into yeast mixture until well combined. Dough will be shaggy and look wet. Loosely cover the bowl with a damp towel; set aside in a warm place, about 5 hours.

Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface; score tops a few times with a sharp knife. Transfer loaves to a baking sheet; set aside until loaves double in volume, 30 to 60 minutes.

Meanwhile, preheat the oven to 425 degrees F (220 degrees C).

Bake in the preheated oven, spraying surface of dough occasionally with water, until golden brown, about 20 minutes.