In large bowl mix 3 1/2 cups of flour and salt. Using a rubber spatula stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap, let rise at room temperature 1 hour.
Punch down dough. Turn onto lightly floured surface, pat into 9 inch square. Fold square into thirds, forming a 9x3 inch rectangle. Fold rectangle into thirds, forming a 3 inch square. Turn dough over, place in a greased bowl. Cover ith plastic wrap, let rise room temperature until almost doubled, about 1 hour.
Punch down dough and repeat folding process. Return dough to bol, refrigerate over night covered.
Dust bottom of disposable foil roasting pan with corn meal. Turn dough onto floured surface. Knead gently 6-8 times. Shape into 6 inch round loaf. Place in prepared pan, dust top with remaining 1 Tbs of flour. Cover pan with plastic wrap, let rise at room temp until dough expands to a 7 1/2 inch loaf, about 1 1/4 hours.
Preheat oven to 500 degrees. Using a sharp knife make a slash 1/4 inch deep across top of loaf. Cover pan tightly with foil,bake on lowest oven rack 25 minutes.
Reduce oven setting to 450. Remove foil, bake bread 25-30 minutes longer or until deep golden brown. Remove loaf to wire rack to cool. Yield 1 loaf - 16 slices