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Directions

1. Mixing the Dough:

1. In a large mixing bowl, start by whisking together 4 1/2 cups of bread flour, granulated sugar, instant yeast, and table salt.

   

2. Kneading the Dough:

1. If kneading by hand, turn the dough onto a lightly floured surface and knead for about 6 to 8 minutes, incorporating up to an additional 1/2 cup of flour if the dough is too sticky.

   

2. For stand mixer kneading, switch to the dough hook attachment and knead on medium speed for about 7 minutes, adding small amounts of flour if necessary to achieve a smooth and elastic dough.

3. First Rise:

1. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm, draft-free spot until doubled in size, about 1 to 2 hours.

   

4. Shaping the Loaves:

1. Gently deflate the dough and divide it into two equal parts.

2. Shape each half into a 6” x 8” oval. Fold the dough as if folding a letter, then roll it into a 10” long log.

   

5. Second Rise:

1. Cover the loaves lightly with greased plastic wrap. Let them rise for 45 minutes, or until puffy and nearly doubled.

   

2. When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.

   

3. Prepare a baking sheet by sprinkling it generously with cornmeal (or lining it with parchment paper then sprinkling with cornmeal). Place the shaped loaves seam-side down on the prepared sheet.

6. Preparing the Oven for Baking:

1. Place an empty cast-iron frying pan on the lowest oven rack and preheat the oven to 450°F.

2. Right before baking, boil 1 cup of water.

7. Baking the Bread:

1. Dust the loaves lightly with flour and slash the tops 3 to 4 times diagonally.

2. Place the baking sheet in the oven and carefully pour the boiling water into the hot frying pan. Close the oven door quickly to trap the steam.

3. Bake for 20 to 25 minutes until the crust is golden brown and the loaf sounds hollow when tapped underneath. A digital thermometer inserted into the center should read at least 190°F.

4. Turn off the oven, crack open the door, and let the bread cool inside for 5 minutes to crisp the crust. Then, transfer to a wire rack to cool completely.