Mix the flour and salt in a large mixing bowl.The yeast and warm water should be combined in a different basin. Allow the mixture to sit for 5 minutes until the yeast is activated and foamy.Pour the yeast mixture into the bowl with the flour and stir until it forms a shaggy dough.Turn out the dough onto a floured surface and knead for 8-10 minutes, or until smooth and elastic.Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.Preheat your oven to 450°F (230°C) and place a baking stone or sheet in the oven to heat up.Once the dough has risen, turn it out onto a lightly floured surface and shape it into a round or oval loaf.Place the dough onto a piece of parchment paper and let it rest for 20-30 minutes.Slash the top of the dough with a sharp knife or razor blade to create a pattern.Carefully transfer the dough, along with the parchment paper, onto the hot baking stone or sheet in the oven.Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom and the crust is golden brown.Allow the bread to cool for at least 30 minutes on a wire rack before slicing and serving.