In a medium bowl, whisk 1 cup water and 1/16 tsp yeast. Stir in 2 ? cups of flour until a thick dough forms. Cover with plastic wrap and rest at room temperature for 8-12 hours.

In a large bowl, mix remaining 1 cup water and 1 tsp yeast. Add the pre-ferment and gently break it up into the water with your fingers or a whisk. Add the remaining 2 cups of flour, salt, and olive oil. Stir until a wet, uniform dough forms.

Transfer to a well-oiled bowl. Cover with plastic wrap and rise for 2-3 hours, performing two sets of 'stretch and folds' during rising.

Turn the dough onto a generously floured surface. Dust the top with flour. Cut the dough in half or into 4-6 pieces for sandwich rolls and place on parchment paper-lined baking sheets.

Cover with a dry towel and let rise for 45 minutes.

Preheat the oven to 450?F. Bake for 25-30 minutes until the crust is deep golden brown. Cool completely on a wire rack before slicing.