Combine the water, salt, and yeast in a large bowl.

Add the flour, and mix well using a fork to form a very wet, loose shaggy dough. Cover the bowl, and leave dough for 30 minutes.

Perform four rounds of 'stretches and folds'. Stretch and fold the dough, rotating the bowl each time. Repeat the process another 3 times, leaving 30 minutes in between each round.

After the last series of stretch and folds, cover the dough and place it in the fridge overnight.

Dust a work surface generously with flour.

Prepare two clean dish towels for final proofing by dusting with flour.

Transfer the dough onto the prepared surface by turning the bowl upside down.

Tidy up the dough into a square and cut it into four equal portions.

Transfer each portion of dough to the prepared dish towels and allow to proof for 20 minutes.

Preheat the oven with a pizza stone to 450°F (230°C).

Transfer the dough to parchment paper, flipping them over gently to avoid losing air.

Bake the 4 loaves in two batches, adding ice cubes to create steam.

Bake for 15 to 20 minutes or until a deep golden brown.

Remove from the oven and allow to cool completely before using.