Adapted from the King Arthur Flour website
1 packet of active dry yeast (1 tbsp)
1 tbsp sugar
1 tbsp kosher salt
2 cups warm water (shouldn’t burn your fingers)
3 cups of King Arthur bread flour
2.5 cups unbleached all purpose flour
Cornmeal for sprinkling
Mix the first 4 ingredients together until the salt, yeast and sugar are dissolved. Then add the flour gradually. It’s a really shaggy, loose dough. Dump the dough onto a lightly floured surface and start to knead. Don’t give up before you start, it does not look right. A lot of the flour stays in the bowl. This is when you should remove your engagement ring. It only takes one time for dough to get under that diamond. One.
Once you start kneading, keep adding the leftover flour from the bowl to the dough (add more if you need to prevent if from sticking). Knead by folding the far edge of the dough towards you and then pushing it down with the heels of your hands, pushing it away from you. Keep turning the dough as you do this. Knead for about 5 minutes. And then let the dough rest as you prepare the bowl.
Scrape the bowl out and lightly oil it with olive oil.
Knead the bread for 2-3 more minutes, put it in the bowl, turn it over to coat, and then lightly cover it with oiled plastic wrap and let it rise in a warm place for 2 hours.
Punch the dough.
Lightly cover them with oiled plastic wrap again and let rise for 45 minutes. Brush the tops of the loaves with cold water. Put shallow slashes in the loaves 3-4 times with a wet knife. Preheat the oven to 500 for 15 minutes with a pan of water on the bottom rack. Remove the plastic wrap and place the baking sheet in the oven above the water, bake for 10 minutes at 500. Turn the oven down to 400 and cook for another 12 minutes. Cool on a cooling rack and inhale.