Simple Artisan Bread

Add 425ml of water and mix until a shaggy dough forms

Cover the bowl with plastic wrap and let the dough rest at room temperature for 2-3 hours

Transfer the covered dough into the refrigerator for between 12 hours and 4 days (or continue to the next step if baking same day)

When you are ready to bake the bread, place a metal deep baking dish on the lowest set rack in your oven, place the other rack in middle of your oven and begin preheating your oven to 450 degrees (with the empty baking pan inside)

While the oven preheats, transfer the dough out of the refrigerator and let it sit at room temperature for 15 minutes 

Lightly flour your hands and transfer the dough onto a lightly floured surface and divide in half with a sharp knife or pastry cutter

Gently shape the dough into two rounds or oval shaped loaves adding flour to your hands when necessary 

Lightly flour a sheet a baking sheet and transfer the shaped loaves onto the floured baking sheet

Cover the loaves with a light towel and let the dough rest for 30-40 minutes 

Once the bread is ready to bake, use a very sharp knife or bread lame to score 2 or 3 shallow cuts into the top of both loaves

Right before placing the dough into the oven, add 1 cup of very hot water into the baking dish on the lowest rack of your oven

Transfer the loaves onto the middle set rack (keeping the oven door closed as much as possible during this process) and bake the loaves in the 450 degree oven for 25-30 minutes

The bread is fully baked when the interior temperature reaches 190 degrees and the loaves sound hollow when you tap on the under side

Allow the loaves to rest on a cooling rack for 30 minutes before slicing