In the bowl, combine warm water and yeast. Stir to combine.
In another bowl, whisk together 3-¾c of flour and the salt.
Pour the flour mixture into the yeast mixture. Using a stand mixer or hand mixer, mix for 3 minutes. Dough should pull away from the sides and form a ball. Add more flour if needed.
Sprinkle remaining ¼c of flour on your counter. Place the dough on top and knead until smooth. Form into a ball. Place dough into a greased bowl and cover. Allow to rise in a warm place for 90 minutes.
Preheat oven to 450. Place a large inverted baking sheet into the oven to preheat.
Place dough on floured surface and form into a ball. Cut the ball in half. Shaping one half at a time, spread the dough into a rectangle, then fold the rectangle inward onto itself length-wise to form a long loaf. Pinch the edges to form a seam. Turn seam-side down. Repeat with other half. Cover and let rise another 30 minutes.
With a sharp knife, cut shallow slits diagonally across the tops of the loaves.
Remove the inverted baking sheet from the oven. Carefully place your loaves onto the hot pan. Place the pan on the center rack of the oven. Bake 20-25 minutes.