In large bowl, measure 8 cups flour, 2 TBL salt, 3/4 tsp yeast. Stir to mix. Stir in about 3–3/4 cups water. Dough will be shaggy. Cover with plastic wrap and leave in warm place for 12-24 hours. Stir dough down and get lots of flour on its underside (many tricks, mine is just to push it aside with a rubber scraper and dump some flour in… move it around). 90-120 minutes later, turn on oven to 500, with covered ovenproof pot in the oven (NO bakelite handles). When oven is at temperature, remove pan, sprinkle 1 TBL of corn meal on bottom of pot, dump in dough, cover and return to oven. Uncover after 25 minutes and remove from oven after another 30.
See No-Knead Bread if you want the whole Megillah.