Homemade Artisan Bread Recipe

Makes 2, 8-inch loaves

prepPreheat oven to 475°F / 246°C (during final 45-min rest)
3 1/4 cups / 430 g bread flour (spooned & leveled), plus more for hands and pan	Whisk flour, yeast & salt; add water & mix	Bulk ferment, covered, 2–3 hrs at room temperature	Chill covered 12–72 hrs (optional but recommended)	Final proof, loosely covered, 45 min	Score loaves with 3 slashes, ~1/2 inch deep	Bake 475°F / 246°C, 20–25 min until golden	Cool at least 20 min before slicing
2 teaspoons / 6 g instant yeast
2 teaspoons / 9 g coarse salt
1 1/2 cups / 360 ml water, close to room temperature (about 70°F / 21°C)
flour for dusting work surface	Turn dough onto floured surface, cut in half
flour and/or cornmeal for dusting baking sheet (optional)	Shape into 2 loaves on dusted baking sheet

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