On the day before having your BLT's, make the bread dough. Start by mixing flour, yeast, and salt in a large bowl.

Add cold water and mix with a chopstick or fork to combine. Transfer onto work surface and knead until a dough forms. Continue to knead for 5-10 minutes.

Place bread dough in a greased bowl and cover with plastic wrap. Leave on the counter to proof overnight, up to 24 hours.

The next day, preheat oven to 500°F. Remove bread dough from bowl and knead it for 30 seconds to work back into a springy dough. Shape into a round ball.

Place bread dough on a large piece of parchment paper and cover with a damp towel. Allow to proof in a warm spot for 2 hours.

When ready to bake, pick up the bread dough by the parchment paper and place in a large cast iron or dutch oven pot with a tight-fitting lid. Bake for 40 minutes.

Remove lid after 40 minutes and throw a few ice cubes into the bottom of your oven to generate steam. Bake for another 20 minutes, until golden brown and crusty. The bread will sound hollow when done. Cool bread on a wire rack.

After cooling your bread for at least an hour, prepare your BLTs. Start by rendering 8-10 pieces of bacon on a griddle or in the oven until amber-colored and crispy. Remove and drain on a paper towel-lined baking sheet.

Slice your bread and coat both sides with a tablespoon of butter. Grill until golden and crunchy, about 2-3 minutes a side.

Assemble your BLTs with two slices of crunchy bread, 1 tbsp of mayo on each slice, sliced fresh tomatoes, lettuce, and 4-5 bacon slices.