Simple Artisan Bread

This is one of Natalie's favorite breads.  It isn't hard to make at all, just need to have your time planned.

Ingredients-

Bread flour - 425g (plus a little for dusting)

2 tsp Rapid Rise yeast 

2 tsp coarse salt

360 ml tap water

What to do-

• In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.

• Cover the bowl of dough tightly with plastic wrap and set on the counter at room temperature.  Allow to rise for 3 hours.  The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.

• Lightly dust a large nonstick baking sheet with flour (or use parchment paper that can withstand high heat). Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. 

• During this 45 minutes, preheat the oven to 475°F (246°C).

• When ready to bake, using a very sharp knife or bread lame, score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.)

• For a slightly crispier crust: Add a cast iron skillet to the bottom of the oven as it preheats. Carefully and quickly pour 4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.

• Place the shaped and scored dough in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.

• Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving.