In a large mixing bowl, combine the bread flour, instant yeast, and salt.

Gradually add the water while mixing with a wooden spoon until a shaggy dough forms.

Cover the bowl with plastic wrap and let it rest for 12-18 hours at room temperature.

After the dough has risen, lightly flour a work surface and turn the dough out onto it.

Gently stretch and fold the dough into a rectangle, then divide it into two pieces.

Shape each piece into a loaf and place them on a baking sheet lined with parchment paper, dusted with semolina flour.

Cover the loaves with a kitchen towel and let them rise for about 1 hour.

Preheat the oven to 220°C (425°F).

Bake the loaves for 25-30 minutes until golden brown and hollow sounding when tapped.

Remove from the oven and let cool on a wire rack before slicing.