1. 3 and 1/4 cups bread flour, plus more for hands and pan
2. 1 packet instant yeast
3. 2 teaspoons coarse salt
4. 1 and 1/2 cups (360ml) cool water
Ø In a large un-greased mixing bowl, whisk the flour, yeast, and salt together.
Ø Pour in the cool water and gently mix with a spatula.
Ø Once its well mixed used your hands to shape into a ball in the bowl as best you can.
Ø Cover the dough tightly with plastic wrap and set on the counter at room temperature. Allow to rise for 2-3 hours.
Ø The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
Ø Lightly dust a large non-stick baking sheet with flour.
Ø Turn the dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it.
Ø Place dough halves on prepared baking sheet.
Ø Using floured hands, shape into 2 long loaves Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.
Ø During this 45 minute, preheat the oven to 246°C.
Ø When ready to bake, using a very sharp knife bread loaves with 3 slashes, about 1/2 inch deep.
Ø Place the shaped and scored dough in the preheated oven. Bake for 20-25 minutes or until the crust is golden brown.