Ingredients:

  • 4 cups (500g) bread flour
  • 1 ½ teaspoons (8g) sea salt
  • 1 ½ teaspoons (7g) active dry yeast
  • 1 ¾ cups (420ml) lukewarm water
  • Additional flour for dusting
  • Cornmeal (optional) for the baking surface

Instructions:

  1. In a large mixing bowl, combine bread flour and salt.
  2. In a separate bowl, dissolve yeast in lukewarm water and let it sit until frothy (about 5-10 minutes).
  3. Pour the yeast mixture into the flour mixture and stir with a wooden spoon or dough whisk until a shaggy dough forms.
  4. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise at room temperature for 4 hours, stretching and folding the dough every 30 minutes for the first 2 hours.
  5. Turn the dough out onto a lightly floured surface, divide it into two equal pieces, and shape each piece into a round loaf by folding the edges inward.
  6. Place shaped loaves on a well-floured surface or parchment paper, cover, and let rise for another 1-2 hours until doubled in size.
  7. Preheat the oven to 450°F (230°C) and place a baking stone or sheet inside to heat.
  8. Use a sharp knife or bread lame to score the tops of the loaves for even baking.
  9. Transfer the loaves to the hot stone or sheet and bake for 30-35 minutes until the crust is golden brown and the internal temperature reaches 200°F (93°C).
  10. Allow the bread to cool on a wire rack for at least 30 minutes before slicing.