Gather bread flour, water, salt, and yeast
Mix flour and water until combined
Let the dough rest for 20 to 30 minutes
Add salt and yeast
Mix until a shaggy dough forms
Cover and let the dough rise until doubled
Perform stretch and folds during the first rise
Let the dough continue fermenting until airy and elastic
Turn the dough onto a lightly floured surface
Shape the dough into a round or oval loaf
Place the dough seam-side up in a proofing basket or bowl
Cover and let it proof until puffy
Preheat the oven with a Dutch oven or baking stone
Score the top of the dough
Bake with steam or in a covered Dutch oven
Remove the cover near the end of baking
Bake until the crust is deep golden brown
Cool the bread completely before slicing