Ingredients
1 3/4 cups lukewarm water
4 cups unbleached all-purpose flour
2 teaspoons salt
25 g fresh yeast
2 -4 tablespoons additional flour
Method
Sources
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Mix well all the ingredients in a bowl or with the food processor. Cover the dough in the bowl with 1 tablespoon flour and let raise 30 minutes. Spread 2 tablespoons flour on a baking foil on a big plate. Use a spatula and if necessary some flour to detach the dough from the bowl and transfer on the baking foil. Spread 1 tablespoon of flour on the dough. Place the dough in a lukewarm oven (40°C/105°F) or in a warm place and let double its volume. 30 Minutes before baking place your baking stone in the oven and preheat at 475°F (250°C) (heat and timing are basing it on convection oven). Place a bowl with hot water on the bottom of the oven. Transfer the foil with the dough (leave the foil under the dough if it's easier for you!) on the stone. Bake about 30 Minutes or until nicely brown at 475°F (250°C). Let cool down on a rack. Enjoy!