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Combine the water, yeast, and salt. Mix well to dissolve the salt and hydrate the yeast. Add the flour and mix to a dough.
Place the dough in a clean bowl with the olive oil.
Chill for 30 minutes.
Fold #1.
Chill for 30 minutes.
Fold #2.
Chill for 30 minutes.
Fold #3.
Cold ferment for 12 – 24 hours.
Pour oil over the dough, release it from the bowl, cover all sides with oil, and give it another fold before placing it in the baking tin.
Cover and final proof for 2.5 hours. During the final 30 minutes pre-heat the oven to 250C (480F) fan on.
Bake at 200C (390F) fan on for 40 minutes with the lid on.
Remove the loaf from the tin and place it back into the oven to bake for another 5 minutes.