Artisan Bread

Mix dry ingredients into a large bowl and mix thoroughly.

• bread flour 400 g
• kosher salt 1 1/2 teaspoons
• instant yeast 1/4 teaspoon

Pour the water into the dry ingredients and mix thoroughly with a large wooden spoon.

• water 300 g

  100°F - 110°F

Cover the bowl and let the dough rest and rise for 12 to 18 hours until it has doubled in size and has lots of little holes at the top.

Heat an oven to 475°F.

While the oven is heating up, place one rack at the lowest level and the other rack in the middle of the oven. On the lower rack, place a cast iron or carbon steel skillet and fill it halfway up with water.

Lightly flour a baking sheet and carefully pour the dough onto the sheet. Gently shape the dough into the shape desired and let it rise for another 30 to 60 minutes.

When the oven is ready and the water is bubbling, score the top of the dough with a sharp knife into a depth of about half an inch and place the dough into the oven. Oiling the knife can make it easier to cut into the dough.

Let the bread bake between 20 and 30 minutes. Wait until the bread is golden brown and sounds hollow when it is lightly tapped.

Remove the bread from the baking sheet (depending on how much flour you used, you may need to use a spatula for this step). Let the bread cool for at least 10 minutes on a cooling rack before cutting into it.