In a medium bowl, mix the water, flour, yeast, and salt until thoroughly combined and homogenous.

Oil a two-quart rectangular baking dish (10" x 7") with the olive oil.

Pour the dough into the dish. Check the dough’s temperature by inserting a digital thermometer into the center.

Cover the dish and allow the dough to rest for 20 minutes.

Start with a bowl fold: Use your wet hands to grab a section of dough from one side, lift it up, then press it down into the middle. Repeat this eight to 12 times.

Cover the dish and allow the dough to rest for 20 minutes.

Then do a coil fold: With wet hands, reach under the dough and stretch the middle upward until the dough releases from the dish. Roll it forward off your hands, allowing it to fold over (or 'coil') on itself. Rotate the dish 90° and repeat.

Cover the dish and allow the dough to rest for 20 minutes.

Repeat the coil fold. Cover the dish and allow the dough to rest for 20 minutes.

At this point, the dough should be easier to handle and feel tighter. Repeat the coil fold using only two or three folds this time. Cover the dish and allow the dough to rest for 20 minutes.

Repeat the coil fold one last time, using only one or two folds if the dough is relatively strong. Cover the dish and allow the dough to rest for about 80 minutes.

To divide the dough: As gently as possible, turn the dough out onto a heavily floured surface, maintaining the rectangle or square shape. Use a bench knife or other sharp knife to divide it into four pieces.

Allow the loaves to rest at room temperature for 2 hours, uncovered. Preheat the oven to 475°F with a baking stone or steel on a lower rack.

To bake the bread: Carefully slide the two loaves into the oven onto the preheated stone or steel.

Bake the loaves for 15 minutes, then transfer them to a rack in the upper third of the oven for an additional 13 to 15 minutes.

After a total of 27 to 30 minutes of baking, remove the loaves from the oven and allow them to cool on a rack.

Repeat the process with the two remaining loaves. Cool the bread fully before slicing.