Step 1

In a stand mixer, add in the water. Make sure to add the water first!

Step 2

In another bowl, whisk together the flour, salt and yeast. Add this on top of the water.

Step 3

Use the dough hook attachment for your stand mixer and mix on low speed for 10 minutes. Bring it up to medium speed for the last minute.

Step 4

You want the dough to be thick and elastic, you should be able to pull a big clump of it up without it tearing. That's when it's ready to proof.

Step 5

Add the dough to a large oiled bowl and cover loosely with a towel or lid. Let it rise for 1 &1/2 to 2 hours or until doubled in size.

Step 6

When the dough has risen to twice the original size, dump it onto a lightly floured surface. Use a bench scraper to cut it into 6 even pieces.

Step 7

Use lightly floured hands to roll each dough piece into a tight ball.

Step 8

Cut strips of parchment paper into 6" by 6" pieces, place each dough ball on a piece of parchment paper.

Step 9

Flour the tops and put them on a large baking sheet. Cover with plastic wrap and let them rise another 1 & 1/2 hours or until doubled in size again.

Step 10

When the dough has 30 minutes left of proofing time, begin to preheat your oven to 450F.

Step 11

You now have two options, if you are using a dutch oven, put this in the oven to allow it to preheat. If you are using a baking sheet, put one rack in the middle of the oven and one rack on top, put a large empty baking sheet on the top rack.

Step 12

When it is time to bake, if you are using a dutch oven, remove it from the oven and bake your loaves two at a time in the covered dutch oven for 12 minutes.

Step 13

If you are using a baking sheet, place the dough balls evenly on the sheet. The spritz the inside of the oven with water, avoiding the heating element, to create steam. Immediately add the loaves to the oven and bake for 12-15 minutes or until golden brown.

Step 14

Serve warm!