Ingredients

• • • Water - 460g (2 cups)
    • Bread flour - 700g (5 cups)
    • Instant dry yeast - 3g (1 tsp)
    • Sea salt - 17g (3 tsp)
    • Olive oil - 10g (one splash)

Directions

1. Using a food scale and a bowl, begin by weighing out 460g water.  

Set aside 50g for use when adding the salt later.

2. Tare the scale back to zero and add in 700g bread flour.

3. Add in 3g instant dry yeast (not active yeast).

4. Mix together the water, flour, and yeast until all the dry flour is incorporated.

5. Cover and wait for 20 minutes for the yeast to hydrate.

6. Add the salt, a little bit at a time by sprinkling some on to the dough, pressing the salt into the dough, and then folding/turning the dough and repeating until salt is all added.

7. Add some (splash) of the water set aside at step 1 to help hydrate the salt.

8. Add olive oil in two parts.  After adding the first half of oil, work it into the dough before adding the remaining oil and working that oil in as well.

9. Work in the remaining water, small amounts at a time.  Stop adding if the dough becomes too loose.

10. Sprinkle flour on table/surface to knead the dough on before placing the dough on the table.  

11. Allow dough to sit for a few minutes, ~2 minutes.

12. Knead dough for ~10 minutes by pulling dough over itself and pushing it down with palm of hand.  Rotate dough, pull over and push into itself, repeating. Let sit for ~2 minutes when complete and test with window pane method.  Knead additionally as needed based on this test.

13. Split into 4 portions, creating smooth dough balls (no seam lines).  Place dough balls in greased storage containers/bags and refrigerate for up to 4 days.  Freeze any dough if unused for longer than 4 days 

Source: https://www.youtube.com/watch?v=TtwHD1lQRFM