Ingredients
Method
- Combine the bread flour, instant yeast, and salt in a large bowl until evenly blended.
- Pour in the room-temperature water and stir with a sturdy spoon or spatula until a rough, sticky dough forms with no dry flour remaining.
- Shape the dough into a loose ball inside the bowl, cover tightly, and let it rise at room temperature for about 2–3 hours until doubled and bubbly.
- For deeper flavor, refrigerate the covered dough for at least 12 hours or up to 3 days before shaping.
- Dust a baking sheet with flour or cornmeal. Transfer the chilled dough onto a lightly floured surface and divide it evenly into two portions.
- Shape each portion into a long loaf about 9 inches long and place them several inches apart on the prepared baking sheet. Cover loosely and let rest for 45 minutes.
- While the dough rests, preheat the oven to 475°F (246°C).
- Slash each loaf three times with a sharp knife or bread lame. If desired, create steam by placing a metal pan on the lower oven rack and carefully pouring boiling water into it just before baking.
- Bake the loaves for 20–25 minutes until deeply golden and hollow-sounding when tapped, or until the center reaches about 195°F (90°C).
- Transfer the loaves to a cooling rack and allow them to cool for at least 20 minutes before slicing and serving.
Nutrition
Notes
Nothing beats the aroma of homemade bread fresh from the oven. Slice it while still slightly warm and enjoy every crispy, chewy bite with your favorite spread.