Servings: 1 loaf

3 cups (395 grams) all-purpose flour , or bread flour 3 cups (395 grams) all-purpose flour , or bread flour
½ Tablespoon Kosher salt ½ Tablespoon Kosher salt
¼ ounce instant or active dry yeast packet , or 2 1/4 teaspoons ¼ ounce instant or active dry yeast packet , or 2 ¼ teaspoons
1 ½ cups warm water , 105°F 1 ½ cups warm water , 105°F

Make dough: subheading: Make dough:
Place the flour, salt and yeast in a large bowl. Then pour the warm water (about 105°F) over top, making sure it's not too hot. Then you can use a dough whisk, spatula, wooden spoon or your hands to mix together. The dough should still be somewhat wet and sticky, but add more flour if it's too sticky to handle.
Once the flour is all mixed in, cover with a towel or plastic wrap sprayed with nonstick spray for 2 to 8 hours, or you can leave on the counter overnight. The longer you let it rise, the better. You can leave it on the counter to rise for up to 12 hours.
Shape: subheading: Shape:
Generously flour your hands and turn the dough onto a lightly floured surface. The dough will be sticky. Do not punch it down, knead it or roll it out. Gently work the dough into your preferred shape. I typically work it into a French boule (round circle) or 2 loaves and tuck the ends under.
Lightly dust the top with flour and then use a bread knife to add 1 to 4 score lines across the top.
Bake: subheading: Bake:
Preheat the oven to 450°F. Place a baking stone, a pizza stone, dutch oven or a iron skillet into the oven. You'll want the bread to cook on a hot skillet, so let it preheat for about 20 minutes.
Place a piece of parchment paper onto a flat surface like a pizza peel or cookie sheet Lightly flour and then place the dough on top and let it rest about 20 to 30 minutes.
Slide the dough with the parchment paper underneath onto the hot stone or skillit. Quickly place either 1 cup of hot water in a small broiler pan or oven safe glass and quickly shut the door to trap the steam. Then bake for 25 minutes or until browned.
Allow to cool on a cooling rack for at least 20 minutes. Slice the bread and serve. Store in a paper bag so it doesn't soften

All-purpose flour: Make sure to sift or use a spoon to add the flour to the measuring cups. This will help the homemade artisan bread raise properly and makes chewier bread. You make need a little more when you knead bread too.  All-purpose flour: Make sure to sift or use a spoon to add the flour to the measuring cups. This will help the homemade artisan bread raise properly and makes chewier bread. You make need a little more when you knead bread too.
Kosher salt: This helps slow down the growth of the yeast as well as adds flavor. You will need to let the dough rise longer because there is no sugar in the ingredients to help build the yeast.  Kosher salt: This helps slow down the growth of the yeast as well as adds flavor. You will need to let the dough rise longer because there is no sugar in the ingredients to help build the yeast.
Dry yeast packet: Instant yeast or active dry yeast works great to help the dough rise when mixed with water.  Dry yeast packet: Instant yeast or active dry yeast works great to help the dough rise when mixed with water.
Warm water: Get your water up to 105°F to 110*F. This will activate yeast to raise the dough  Warm water: Get your water up to 105°F to 110*F. This will activate yeast to raise the dough
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DOUBLE RECIPE:  DOUBLE RECIPE:
6 cups AP flour  6 cups AP flour
1 teaspoon sea salt  1 teaspoon sea salt
4 1/2 teaspoons or 2 packets instant or active dry yeast  4 ½ teaspoons or 2 packets instant or active dry yeast
2 1/2cups warm water  2 ½cups warm water
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HALF RECIPE:  HALF RECIPE:
1 1/2 cups AP Flour (198 grams)  1 ½ cups AP Flour (198 grams)
1/2 tea spoon salt  ½ tea spoon salt
1 1/8 teaspoon or half package instant or active dry yeast  1 ⅛ teaspoon or half package instant or active dry yeast
3/4 cups warm water 105*  ¾ cups warm water 105*
Cook at 450* or 233c standard baking time 25min 1/2 recipe will be less  Cook at 450* or 233c standard baking time 25min ½ recipe will be less