Divide the water into 480 grams and 90 grams
Add the vinegar (10g) to the 90 grams of vinegar
In the bowl of a stand mixer, add the yeast. Add the 480g of water. If using active (not instant) yeast, wait 10-15 minutes until yeast is bubbly. If using instant (not active) yeast, proceed to next step right away.
Add about half the flour (eyeball it) and the salt (14g). Add the olive oil.
Mix on low, adding the rest of the flour until all added. Add the remaining water/vinegar mixture a bit at a time to incorporate. Increase speed to medium-high and mix for 7-9 minutes until all mixed and passes windowpane test. Depending on humidity may need to add a bit more water or flour to get it all to come together.
Let rest for 60-90 minutes or until doubled.
Divide in half (should be ~710 grams each) and prepare two 1-pound loaf pans ((8½" x 4½") with oil and/or parchment slings.
Flatten out each section of dough to about 8" wide and fold in half away from you. Roll into a log and pinch the ends under. Place in one of the prepared loaf pans and cover with oiled plastic wrap. Repeat with the other section of dough.
Let rest until risen just at the rim of the pan or maybe a little above if your oven heats up fast. This will get some spring in the oven.
Put a pan of water in the lower portion of the oven. Position rack above that to about the middle of the oven.
Heat oven to 375℉ Convection or 400℉ Normal.
Dust the top of the loaves with all-purpose flour or rice flour. Using a sharp knife, make 1-3 fairly deep slashes in the top.
Bake for 30-35 minutes until browned and thermometer registers 190℉ in middle of loaf.
Let cool slightly in loaf pans then remove to wire rack to cool completely.