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Mix water, salt, and olive oil first
Add the flour and mix until no dry spots
Sprinkle the yeast on top and mix again until fully combined
Cover and rest 15 minutes
Do 2–3 stretch and folds in the bowl to smooth it out
Cover and refrigerate overnight 12–24 hours
Pull the dough out 2–3 hours before baking
Cut into 8 pieces (about 50g each)
Flatten each piece out a little and add to greased mini loaf pans
Let them rest and rise for 30 minutes before baking
Bake on a baking steel or bottom rack of the oven for 15–20 minutes until the crust is golden and crispy