1-In a large ungreased mixing bowl, whisk together the bread flour, instant yeast, and coarse salt to evenly distribute the dry ingredients.

2-Pour in the room temperature water and mix gently with a spatula or wooden spoon; then use your hands to make sure all the flour is moistened, resulting in a sticky dough that holds air bubbles for a light crumb.

3-Shape the dough into a ball inside the bowl, cover it tightly with plastic wrap or foil, and let it rise at room temperature for 2 to 3 hours until it doubles in size and becomes bubbly.

4-For a deeper flavor and better texture, refrigerate the dough for 12 hours up to 3 days; it might puff up and then settle, which is perfectly normal and helps develop complexity.

5-Lightly dust a large nonstick baking sheet with flour or cornmeal to prevent sticking and add a nice crunch.

6-Turn the dough out onto a floured surface, divide it in half, shape each piece into a loaf about 9×3 inches, and place them on the baking sheet about 3 inches apart.

7-Loosely cover the loaves and let them rest for 45 minutes; meanwhile, preheat your oven to 475°F (246°C) for even baking.

8-Score each loaf with three slashes about 1/2 inch deep using a sharp knife or bread lame to help them expand without cracking.

9-Optionally, place a shallow metal or cast iron pan on the bottom oven rack and add boiling water to create steam, which enhances the crust’s crispness.

10-Bake the loaves on the center rack for 20 to 25 minutes until they turn golden brown and sound hollow when tapped, signaling they’re done.

11-Allow the loaves to cool for at least 20 minutes on a wire rack before slicing to keep the texture just right; active cooking time is only 20 to 25 minutes, with a total prep of about 4 hours and 25 minutes including rising.