This recipe was developed exclusively for the Wolf Convection Steam Oven.
In large mixing bowl, place flour, salt, and dry yeast. With wooden spoon or spatula, stir together. Stir in water until well combined. (The dough will be sticky.) Cover the bowl with plastic wrap. Allow to stand at room temperature 10 to 12 hours or overnight. With generously floured hands, form dough into a rough ball. Place floured parchment paper on solid pan. Place dough on pan. Dust top of dough lightly with flour and cover loosely with plastic wrap or dry towel. Allow to rise 2 hours. With sharp knife, make a slash across the top about 1 inch deep.
Slide pan in rack position 2. Close oven door. Set oven to auto steam bake mode at 425°F (220°C). Set timer for 20 minutes. After the oven chimes, insert temperature probe into the center of the loaf. Set probe temperature to 210°F (100°C). When oven chimes again, remove bread onto cooling rack. Cool completely before slicing.