In a large mixing bowl, dissolve the starter in the warm water and add the olive oil. Mix in the flour and work with a bread whisk until no dry flour remains. Cover and let the dough rest for an hour (autolyze).

Incorporate the salt using the stretch-and-fold method. Cover with plastic wrap and let the dough rest.

Over the next 3 hours complete 4-5 sets of stretch-and-folds (about every 30-40minutes). Cover the bread with plastic wrap between folds. The dough will gradually become more elastic, smooth and airy.

Turn the dough out onto a generously floured surface. Be careful not to degas the dough, you want the bubbles in your dough.

Divide your dough into 2-3 rectangular pieces for bread or about 9 pieces for individual rolls. Place them on a well-floured parchment paper or silicon lined baking sheet.

Let them rest for 45-60 minutes

Bake in a preheated 450 degree oven for 20-25 minutes until golden and crisp. Create steam in your oven by placing ice cubes on a tray at the bottom of the oven. Steam in the first 10 minutes is essential for creating a crispy crust.