In a large bowl, whisk together the bread flour, instant yeast, and salt. Pour in the warm water and mix with a spatula until a shaggy dough forms and no dry flour remains.

Cover the bowl and let it rest for 30 minutes. Perform a series of stretch and folds: with a wet hand, stretch the dough up and fold it over itself. Rotate the bowl and repeat 3-4 times. Cover and rest for 30 minutes.

Repeat the stretch and fold process two more times for a total of three sets over 90 minutes.

After the final set, cover the dough and let it rise at room temperature for 1-2 hours, or until doubled in size.

Turn the dough out onto a lightly floured surface and divide into 3 equal pieces. Gently preshape each piece into a rectangle.

Tightly roll each rectangle into a log, pinching the seam shut. Roll the log back and forth to elongate to about 12-15 inches.

Place the shaped loaves on a floured parchment-lined baking sheet. Cover loosely and let proof for 30-45 minutes.

Preheat oven to 450°F (232°C) with a metal pan on the bottom rack. Score the tops of the loaves with 3-4 diagonal cuts.

Place the baking sheet in the oven. Carefully pour 1 cup of hot water into the pan on the bottom rack and close the oven door immediately. Bake for 20-25 minutes until deep golden brown.

Let cool completely on a wire rack before slicing.