Ingredients

4-1/2 to 5 cups Unbleached Bread Flour
1 tbsp granulated sugar
2-1/4 tsp instant yeast / active dry yeast (no need to proof)
2-1/2 tsp salt
1-2/3 cups water, 90°F to 110°F
yellow cornmeal, for coating the pan

Instructions

1. Measure ingredients exactly.
2. Stir together all ingredients (except cornmeal) in a large bowl, starting with 4 1/2 cups of the flour, by hand with sturdy spoon, or by stand mixer with beater, until everything comes together in a rough shaggy mass.
3. Switch to the dough hook, Speed 4 for 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen.
4. Grease bowl with vegetable oil. Plastic wrap airtight cover. Proof 90 min (1-2 hours) until double.
5. Deflate the dough and cut it in half. Pat each half into a rough 6” x 8” oval.
6. Per dough - fold upper 1/3 short side to center, fold lower 1/3 short side over it. Use the heel of hand to press open edges closed. Pat and roll dough into a log about 10” long.
7. Place loaves seam-side down, on a baking sheet lined with parchment, sprinkled generously with flour.
8. Let loaves rise, lightly covered with greased plastic wrap, for about 45 min, until puffy. Ready to bake if indentation of finger remains when gently poked at the side.
9. Pre-heat 400F.
10. Sieve dust loaves with a thin coat of flour. Make 3-4 1/2” deep diagonal slashes in each loaf to help bread rise evenly as it bakes.
11. Add water to steam bake, for extra crusty crust.
12. Bake 20-25 min, until the crust is golden brown and loaf sounds hollow when tap on the bottom. Interior temperature should be at least 190°F.
13. Turn oven off, crack the door open, let stand for 5 min, to keep crust. Remove bread from oven to cooling rack. Best to cut when bread is cooled down a bi.; cutting into hot bread can negatively affect its texture.