In a large mixing bowl, combine the bread flour, instant yeast, warm water, and salt. Stir until the dough comes together into a sticky mixture.

Cover the bowl with a damp kitchen towel and let the dough rest for about 30 minutes.

After the initial rest, stretch and fold the dough every 30 minutes for a total of 2 hours.

Cover the bowl tightly with plastic wrap and transfer it to the refrigerator. Let the dough rest overnight for at least 12 hours.

On baking day, sprinkle flour onto a clean work surface. Turn out the dough and shape it into rustic loaves or rolls.

Cover the shaped loaves with a kitchen towel and let them rise for about 45 minutes.

Preheat your oven to 450°F (232°C). Transfer the dough onto a baking stone or baking sheet and bake for approximately 30 minutes.

After baking, transfer the loaves to a wire rack to cool completely before slicing.