Mix & Autolyse:

Combine flour, water, salt, and yeast in a large bowl. Mix until just combined. Let the dough rest for 30 minutes to allow the flour to hydrate.

Knead:

Knead the dough by hand for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for 5-7 minutes.

First Rise:

Transfer the dough to an oiled bowl, cover with plastic wrap or a damp towel, and let it rise for 1-2 hours, or until doubled in size.

Shape & Proof:

Turn the dough out onto a lightly floured surface. Shape into a round boule or an oval batard. Place it on a baking sheet lined with parchment paper or in a floured proofing basket. Cover and let it proof for 30-45 minutes.

Preheat Oven:

Preheat the oven to 475°F (245°C). Place an empty pan on the bottom rack to create steam. Add a baking stone or steel to the middle rack if available.

Score & Bake:

Lightly flour the top of the dough and make a few slashes with a sharp knife or lame. Place the dough in the oven, adding a cup of water to the steam pan, and bake for 25-30 minutes until golden brown.

Cool:

Let the bread cool on a wire rack for at least 20 minutes before slicing.