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Method: Mix flour, salt, yeast and water on slow speed with paddle (not hook) for 1 minute. Let dough rest for 5 minutes. Increase to medium speed; mix for 2 minutes. Remove dough to lightly oiled work surface; perform one stretch and fold (S&F). Transfer dough to oiled container (or cover dough on oiled work surface with bowl); perform three additional S&Fs at 5-minute intervals (can be extended to up to 20 minutes each). After final S&F, place dough in oiled bowl. Cover; ferment for 60-90 minutes at room temperature (shorter if using proof box). Shape dough for either sandwich loaf or hearth baking. Mist top of loaf with pan spray; cover loosely with plastic wrap (for hearth baking, can use a couche). Proof for 60-80 minutes, or as needed. For hearth bread, bake at 450°F with steam for 30-35 minutes. For sandwich loaf, bake at 375°F for 45-55 minutes.