Place water in a small bowl. Sprinkle in yeast, stirring until dissolved.
In a large bowl, whisk flour and salt together. Slowly pour in yeast mixture, stirring to roughly combine.
Turn dough out on to a lightly floured surface. Keep extra water and extra flour nearby, in case your dough becomes too sticky or too dry. Knead dough until completely combined, and dough is smooth.
Place dough in to an oiled bowl, covering it loosely with a damp kitchen towel. Place in a warm, draft free location in your kitchen, until dough has doubled in size (about 2 hours).
Punch down your dough, placing it on a lightly floured surface. Cut dough in to three equal portions, repeating the above process of placing dough in oiled bowls, loosely covering with damp towels, and placing in a warm, draft free area. Allow dough to rise for a second time, but only for one hour.
Dough is now either ready to use, or can be wrapped in plastic wrap and reserved for the following day.