In a 5-quart container, mix together the warm water, yeast, and salt. Add the flour, then use a spoon, Danish dough whisk, or stand mixer fitted with paddle attachment to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about 2 hours.
The dough can be shaped and baked after the 2-hour rise or refrigerated in a lidded container (not airtight) for up to 14 days. The dough will be easier to work with after at least 4 hours of refrigeration.