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PdfIn a large bowl, combine: bread flour, water, olive oil, yeast, salt. Mix until fully combined. The dough will be very wet and sticky. Cover and let rest for 30 minutes.
Wet your hands to prevent sticking. Using the stretch-and-fold method: pull one side of the dough upward, fold it over itself, rotate the bowl, repeat around the dough.
Repeat the stretch-and-fold process 2–3 more times every 15–20 minutes. Then allow the dough to continue rising until puffy and airy.
Generously flour your countertop. Turn dough out onto the floured surface and lightly flour the top. Gently shape and cut into desired loaf sizes.
Place loaves onto a parchment-lined baking sheet. Let rest for 20 minutes.
Preheat oven to 450°F (230°C). Bake for approximately 15 minutes with steam. Steam Tip: Place a pan of hot water in the oven during preheating and leave it in while baking. Add more hot water if needed during baking.