Prepare the flour paste 1-2 days prior to baking.

Combine boiling water and 2 cups of bread flour in a bowl and stir until it forms a thick, smooth paste.

Let the paste cool, cover, and rest at room temperature overnight.

In a large mixing bowl, combine the remaining 2 2/3 cups of bread flour and instant yeast.

Add the prepared flour paste and olive oil.

Stir in room temperature water until a soft, supple dough forms.

Knead the dough on a floured surface for 10 minutes, adding flour as needed to prevent sticking.

The dough should pass the windowpane test.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat.

Cover the bowl with plastic wrap and let ferment at room temperature for about 2 hours, or until doubled in size.

If dough doubles before 2 hours, punch it down and allow to ferment until doubled or 2 hours have elapsed.

Line a sheet pan with parchment paper and dust with semolina flour or cornmeal.

Gently divide the dough into two equal pieces.

Shape the dough into boules (rounds) or batards (oblongs) after a 15-minute resting period.

Mist the dough with spray oil and cover loosely with plastic wrap.

Proof for 60-90 minutes, or until nearly doubled in size.

Alternatively, retard the dough overnight in the refrigerator.

Preheat oven to 500F with a steam pan in place.

Pour 2 cups of water into the steam pan.

Mist the loaves with water and dust lightly with bread flour.

Score the breads.

Slide the breads onto a baking stone or place the pan on the middle shelf.

After 30 seconds, spray the oven walls with water and close the door. Repeat twice at 30-second intervals.

Reduce oven temperature to 450F and bake for 10 minutes.

Remove the steam pan and rotate the loaves.

Continue baking for 10-20 minutes, until golden brown and the internal temperature reaches over 200F.

If the crust browns too quickly, cover with aluminum foil.

Transfer the loaves to a rack and cool for at least 1 hour before slicing.