Summary

Instructions

1. 1

   In a large ungreased mixing bowl, whisk together the bread flour, instant yeast, and coarse salt.

2. 2

   Pour in the cool water (~70°F/21°C) and mix with a spatula or wooden spoon until all flour is moistened; switch to your hands if needed. The dough will be sticky. Shape into a rough ball in the bowl.

3. 3

   Cover the bowl tightly and let the dough rise at room temperature for 2–3 hours, until nearly doubled with visible bubbles.

4. 4

   For best flavor, refrigerate the covered dough for at least 12 hours and up to 3 days; or proceed to the next step if baking right away.

5. 5

   When ready to bake, optionally dust a baking sheet with cornmeal. Lightly flour your hands, then shape the dough into either 1 round boule or 2 long loaves (about 9×3 inches each). Place on the prepared sheet.

6. 6

   Let the shaped dough rest while you preheat the oven to 475°F (246°C).

7. 7

   Just before baking, score the tops of the loaf/loaves. For a crispier crust, place a metal or cast-iron pan on the bottom oven rack; after the oven is preheated, carefully pour in boiling water to create steam, then quickly place the bread on the center rack and close the door.

8. 8

   Bake until golden brown, 20–25 minutes, and the loaves sound hollow when tapped on the bottom.