Step 1

Mix. Combine all ingredients by hand, stand mixer, or bread machine. If you use instant yeast, there is absolutely no need to proof it; you can combine everything at once. The dough should clear the sides or the bowl and be slightly sticky but not too hard to handle. Add a small amount of water or flour as needed.

Step 2

Knead. Knead the dough until soft, smooth, and elastic. You should be able to stretch the dough and see slightly translucent areas. This can take up to 5-10 minutes by machine for 15-20 minutes by hand.

Step 3

First rise. Allow dough to rise, covered, in a warm place.  It will take about 60 minutes in a setting that is about 90 degrees.  You can use an oven that has been slightly warmed and then turned off or a sunny windowsill.

Step 4

Shape. After the dough has risen, remove from bowl and place on floured surface. Prepare your baking sheet or Dutch oven by laying down a piece of parchment and sprinkling cornmeal on the parchment sheet.  Shape the loaf by pinching the bottom until the top is smooth. Place the loaf on top of the parchment.

Step 5

Second Rise. Cover the dough, either with heavily greased plastic wrap or the lid of your Dutch oven.  Allow the dough to rise again.  This will take another 45-60 minutes, in a warm place.  Towards the end of the second rise, preheat the oven to 450 degrees.

Step 6

Slash and flour. Rub flour on top.  Slash with a very sharp knife.

Step 7

Bake. When sufficiently risen, bake. Bake for 35-40 minutes, with the lid on for the first 20 minutes. Remove and bake until golden brown and the internal temperature is at least 190℉. Cool on wire rack and serve warm or room temperature. .