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Mix water and yeast together
Add flour to the water and yeast mixture
Add salt to the mixture
Mix until no dry bits remain
Rest for 30 minutes
Perform stretch and fold technique every 15-30 minutes, 4 times total (stretch, fold, turn, repeat)
Cover and let dough rest between folds
Flour your surface well
Gently turn out the dough while keeping the bubbles intact
Cut dough into 8-10 pieces (or 12 for mini sandwiches)
Rest for 30-60 minutes while oven heats to 425°F
Bake for 18-22 minutes until golden and crispy, adding ice cubes for steam
Cool before serving (optional: broil for 1 minute if not golden enough)