In a large mixing bowl, whisk together the flour , yeast , and salt until evenly combined.
Step 2: Add Warm Water
Pour the warm water into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until a shaggy dough forms. Don’t worry if it looks messy—it will come together during resting.
Step 3: Let It Rest
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 8–12 hours . This long rest allows the gluten to develop naturally, so no kneading is required. During this time, the dough will rise slightly and become bubbly.
Step 4: Shape the Dough
Once rested, lightly flour your work surface and scrape the dough onto it. Handle it gently—don’t overwork it. Shape it into a round loaf or oval batard by folding the edges toward the center.
Step 5: Second Rise
Place the shaped dough onto a piece of parchment paper or a floured baking sheet. If desired, sprinkle some cornmeal or semolina underneath for added texture.
Cover the dough again with a towel and let it rise for another 1–2 hours , or until doubled in size.
Step 6: Preheat Your Oven
About 30 minutes before baking, preheat your oven to 450°F (230°C) . If you have a Dutch oven or cast-iron pot, place it in the oven to heat up (optional but recommended for a crustier loaf). Otherwise, use a regular baking sheet.
Step 7: Bake the Bread
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