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Combine all the ingredients at once and mix until smooth and homogenous. Let the dough rest for 30 minutes.
Wet your hands with water and perform the first stretch-and-fold as shown in the video.
Perform 2 to 3 more folds using the second folding technique every 15–20 minutes, then leave the dough to ferment. (If your dough spreads out too quickly, you can fold it sooner without waiting the full duration).
Transfer the dough onto a heavily floured work surface, dust the top generously with flour, and cut it into your desired sizes.
Transfer the pieces to a baking sheet lined with parchment paper and let them proof in the pan for 20 minutes.
Bake in a preheated oven at 230°C (445°F) for 15 minutes with steam. (To create steam, place a oven-safe dish with hot water inside the oven while preheating, and leave it throughout the baking process—refill with hot water if the level gets low).