1. Mix flour and yeast with the starting water until shaggy. Cover and rest 15 minutes. Work in salt, adding small amounts of optional water only if dry or stiff.
2. Knead gently for 3–5 minutes until cohesive. Cover for the first rise.
3. Fold the dough from four sides after 30 minutes and repeat after another 30 minutes. Continue rising until puffy and roughly doubled, about 1½–2 hours total or longer in a cool room.
4. Divide in two. Preshape into short logs, cover, and rest 15–20 minutes.
5. Fold and seal each portion into a log, then roll gently to 13–15 inches. Rest briefly if it resists stretching.
6. Place seam-side down on parchment on a large sheet, with space between. Cover loosely and proof 35–60 minutes until puffy and a gentle indentation returns slowly and partly. Preheat oven to 450°F.
7. Remove any towel supports. Score each loaf three or four times with shallow overlapping diagonal cuts along the top.
8. Bake 22–30 minutes until deeply golden and set, around 205–210°F in the center. Use optional steam only with an oven-approved setup as described in the article; otherwise bake dry.
9. Cool uncovered on a rack for at least 30–45 minutes before slicing.

Storage: Best the day baked. Store cooled bread briefly, or freeze wrapped portions up to 2 months for best quality. Refresh thawed bread at 350°F for about 5–10 minutes.

Estimated nutrition: About 110–125 calories per slice at 12 slices, before toppings.

Development note: Suggested formula, not kitchen-tested. Use dough texture, proofing cues, and crust color to adjust the timing.