In a medium sized mixing bowl add flour, crumble the yeast and rub it into the flour using your palms.
Add the salt and water to the bowl. Using a plastic bench scraper mix the ingredients. With left hand rotate the bowl counterclockwise while the right hand held scraper scraping the inside of the bowl in opposite, clockwise direction. Continue for 2-3 minutes until a shaggy wet mass is formed, without dry bits. Turn over onto a clean counter.
Using a French slap (or any other method) knead the dough for 5-8 minutes or until the gluten is fully developed.
Form the dough ball, transfer to the lightly floured mixing bowl, cover and keep at room temperature for 1 hour.
Sprinkle kitchen towel liberally with flour, set aside.
Preheat the oven, rack in the middle, to 260ºC (500º F).
Lightly flour top of the counter. Using a plastic scraper turn the non sticky side of dough ball (top of the ball) onto the counter.
Flatten the dough with your palms gently and form a rectangular shape, about 10-12″ long.
Lightly brush with little water and sprinkle with corn meal. Fold over the dough, lengthwise, towards you, stopping about 2.5 cm (1″) from the edge. Brush the edge with water and fold over the top of the dough, seal the edge.
Transfer the dough, seam side down, to the floured kitchen towel. Flour the top of the dough and cover it with the other floured kitchen towel. Let rest 30 minutes or until near doubles in size.
Line baking pan with the parchment paper.
With bench scraper cut the dough widthwise in 8 pieces, each about 2.5-3 cm (~1″) wide.
Transfer dough pieces to the baking pan, placing them on their side or cut surface.
Using a corner of the bench scraper gently open the small hole in the middle, making it look as a donut with small and thin hole.