Artisan Bread

Description
A crusty no-fuss loaf with a long cold rest for better flavor and texture.

Ingredients

• 3 1/4 cups bread flour, plus more as needed
• 2 teaspoons instant yeast
• 2 teaspoons coarse salt
• 1 1/2 cups water, about room temperature
• Cornmeal, optional

Instructions

1. Whisk together the flour, yeast, and salt in a large bowl.
2. Pour in the water and stir until a shaggy sticky dough forms.
3. Cover and let rise at room temperature for 2 to 3 hours.
4. For best flavor, refrigerate the dough 12 hours to 3 days.
5. Turn the cold dough onto a floured surface, divide in half, and shape into 2 loaves.
6. Place on a floured or cornmeal-dusted baking sheet and let rest 45 minutes.
7. Preheat the oven to 475 degrees F.
8. Score the tops and bake 20 to 25 minutes until golden and hollow-sounding when tapped.
9. Cool at least 20 minutes before slicing.

Source
Adapted from a method credited in the source notes to King Arthur Flour, Red Star Yeast, and Jim Lahey