Add the water to a wide container.
Dilute the yeast in the water. If using instant yeast, use half the amount.
Add 200 grams of flour and mix it with the liquid. This will act as a buffer between the yeast and the salt.
Add the salt.
Add the rest of the flour and mix well.
Cover it tightly and let it rest at room temperature for 12-18 hours.
Flour a work surface. Turn the container upside down and let the dough fall out by gravity.
Divide the dough into dough balls. Cover them and let them proof for atleast another 2 hours.