1-Gathering and Mixing the Dough: First, in a large ungreased bowl, whisk the bread flour, instant yeast, and coarse salt together until well combined. Pour in the room-temperature water and stir with a spatula or wooden spoon until the flour is fully moistened the dough will be sticky and shaggy at this point. If it gets too tough, use your hands to shape it into a ball, but avoid adding extra flour to keep those air pockets for a light, airy crumb.

2-Rising and Fermentation: Next, cover the bowl tightly with plastic wrap or foil and let the dough rise at room temperature for 2 to 3 hours, until it’s doubled in size and looks bubbly. For even better taste and texture, pop the covered dough in the fridge for at least 12 hours and up to 3 days this slow step builds complex flavors without much effort. Keep in mind, the dough might puff up and then settle a bit after a couple of days, and that’s perfectly fine.

3-Shaping and Baking: Then, dust a large nonstick baking sheet with flour and/or cornmeal to prevent sticking. Turn the cold dough onto a floured surface, cut it in half, and shape each piece into a long loaf about 9×3 inches. Place the loaves on the sheet, spaced about 3 inches apart, cover them loosely, and let them rest for 45 minutes while you preheat the oven to 475°F (246°C). Just before baking, score each loaf with three shallow slashes about half an inch deep, and reshape gently if they”ve flattened.

For a crisper crust, put a shallow metal pan on the bottom oven rack, pour in 3-4 cups of boiling water once the oven is hot, and quickly place the bread on the center rack to trap the steam. Bake for 20-25 minutes until the loaves are golden brown a hollow sound when tapped and an internal temperature of about 195°F (90°C) means it’s done. Let the bread cool on a rack for at least 20 minutes before slicing to keep that perfect texture.