3 cups (395 grams) all-purpose flour or bread flour

½ tablespoon kosher salt

¼ ounce instant or active dry yeast (2 ¼ teaspoons)

1 ½ cups warm water (105°F)

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In a large bowl, combine flour, salt, and yeast.
Pour in warm water and stir until just combined. Dough should be wet and sticky. Add more flour if too sticky.
Cover with a towel or plastic wrap and let rise for 2–10 hours, or overnight for more flavor.
Turn dough onto a lightly floured surface. Without kneading, fold the sides toward the center to shape into a boule or loaves.
Place shaped dough on parchment paper. Lightly dust with flour and score the top with a sharp knife. Rest for 20–30 minutes.
Preheat oven to 450°F. Heat a baking stone, Dutch oven, or cast-iron skillet inside.
Slide dough with parchment onto the hot surface. For a crisp crust, add steam by placing hot water in a broiler pan or ice cubes in the oven.
Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.
Cool on a wire rack for at least 30 minutes before slicing.

Use bread flour for a chewier texture or substitute part of the flour with whole wheat.

Add herbs like rosemary or thyme for flavor variations.

Shape into smaller loaves or rolls for individual servings.

Add mix-ins such as nuts, seeds, or cheese after the first rise.

Refrigerate dough for up to a week and bake when ready.