Ingredients:

  • 2 1/4 teaspoons Active Dry Yeast (7g)
  • 1 1/2 cups Warm Water (105–115°F / 360ml)
  • 4 cups Strong White Bread Flour (500g)
  • 2 teaspoons Fine Sea Salt (10g)
  • 1 teaspoon Olive Oil or Vegetable Oil (for greasing)

Instructions:

  1. Activate the Yeast: Pour the warm water into a large mixing bowl. Sprinkle the yeast over the surface. Allow the mixture to sit undisturbed for 5–10 minutes until it becomes foamy and frothy. If it does not foam, the yeast is dead, and you must start again.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture into the yeast mixture, mixing with a wooden spoon or spatula until a rough, shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface. Knead vigorously for 8–10 minutes until the dough is smooth, elastic, and passes the 'windowpane test'.
  4. First Rise (Bulk Fermentation): Lightly grease the mixing bowl with oil. Place the dough ball in the bowl, turning to coat. Cover the bowl tightly and place in a warm, draught-free spot. Allow it to rise until it has roughly doubled in size (1 to 1.5 hours).
  5. Shape and Second Proof: Gently punch down the dough to release the air. Turn it out and shape it into your desired loaf shape (e.g., a boule or batard), pulling the edges underneath to create tension. Place the shaped loaf onto a baking sheet lined with parchment paper. Cover loosely and allow to proof again for 30–45 minutes.
  6. Preheat Oven: Preheat your oven to 450°F / 230°C at least 30 minutes before baking. Place a shallow metal pan on the bottom rack.
  7. Score and Steam: Just before baking, use a sharp knife or lame to make one or two swift, deep cuts (scoring) into the top surface. Place the loaf in the oven. Immediately pour about 1 cup (240ml) of hot water into the shallow pan on the bottom rack to create steam.
  8. Bake: Bake for 15 minutes. Reduce the oven temperature to 400°F / 200°C (do not open the door) and continue baking for another 15–20 minutes, or until deeply golden brown. The internal temperature should register 200–210°F (93–99°C).
  9. Cool: Transfer the hot loaf immediately to a wire rack. Allow it to cool completely (at least 1 hour) before slicing to ensure the crumb sets properly.