Mix flour, yeast and salt. Add water and knead for 8 minutes, until smooth and elastic. Cover and let rise in a warm place until nearly doubled, about 75 minutes.

During the rise heat the oven to 475°F (245°C) with a baking stone or sturdy inverted bare sheet pan on the middle rack for at least 35 minutes.

Divide dough in half. On a floured board pat each half into a narrow 12-inch oval, taper both ends and curve slightly. Press the center thinner, leaving one long edge thicker. Cover and rest 20 minutes.

Slide each loaf onto the hot surface with a floured peel, leaving room to expand. Bake together if they fit or in batches, 12–16 minutes per batch, until deeply browned in spots and the base is firm. Cool on a rack before tearing.