Mix flour, water, yeast, and salt in a food processor for 5 minutes until elastic.
Alternatively, knead the dough by hand on a floured surface for 10 minutes until smooth.
Place dough in a bowl, cover, and let prove in a warm place for one hour.
Knock back the dough and divide into three equal leaf-shaped loaves.
Place loaves on a greased and floured baking tray at least 20cm apart.
Brush with salted water, dust with flour, score the tops, and prove for 15 minutes.
Preheat the oven to 240°C.
Bake the loaves for eight minutes.
Open the oven door and continue baking for two minutes.
Reduce heat to 190°C and bake for 30 minutes until golden-brown and hollow-sounding.
Cool the bread on a wire rack and serve warm.