Use a Danish whisk to mix yeast, salt and water in a plastic 1-gallon bucket or similar-sized food container or bowl.
Stir in flours.
Prop lid on top of bucket, but don't close it all the way.
Let dough rise until it reaches the top of the bucket, approximately 2 hours.
Put dough into the refrigerator for 2 hours, covered, or overnight if possible.
Shape dough into four loaves on a sheet of parchment paper and let rise for 40 minutes.
Preheat oven to 425 degrees, and place a pizza stone on the lowest rack of the oven, and one cup of water into small pan onto the floor of the oven.
Slide the loaves, parchment paper and all, into the oven, onto the pizza stone.
Bake for 20 to 25 minutes, until golden brown on top and firm, golden bottoms.
Cool on wire racks. Then enjoy!