Whisk together the dry ingredients in a medium-sized bowl
Pour the water into a larger bowl
Stir in about two-thirds of the dry ingredients to make a slurry
Incorporate the rest of the dry ingredients, being sure to scrape down the sides of the bowl
Cover and let rest at room temperature (about 72F or 22C) for 1 hour
Now begins a series of three stretch and folds with a 30 min rest in between. Wet your hands and fold each side of the dough into the middle. The technique here isn't critical, as long as the dough is being stretched a bit. The entire process should take well less than a minute.
Cover and let the dough rest for 30 minutes
Perform the second set of stretch and folds
Cover and let the dough rest for 30 minutes
Perform the final set of stretch and folds
Cover and let the dough rest for 30 minutes
Turn the dough out onto a lightly floured surface. Sprinkle the dough liberally with flour, and use a bench knife to flip the dough over (floured side down).
Gently stretch the dough into a rough rectangle; do this by pulling the dough from beneath (use the bench knife if needed)
Gently roll the rectangle into a log, sealing the edge by pressing down gently
Cut the log in half, and gently transfer each piece to a baking tray lined with parchment paper. Pull the dough ever so slightly to make an oblong shape when you transfer the dough.
Preheat the oven to 420F / 215C, placing a baking tray or other pan with water below to create steam
Place the bread into the oven, spraying them with a bit of water if possible
Bake the bread to a golden brown, checking every five minutes or so after 20 minutes of baking have passed
Remove the baked loaves to a cooling rack
Serve or use after at least 20 minutes of cooling