Simple Crusty White Bread

Ingredients

• 1000 grams all-purpose flour, plus more for dusting
• 700 grams room-temperature water, divided if using active dry yeast
• 22 grams salt
• 4 grams instant yeast, 5 grams active dry yeast, or 10 grams fresh yeast
• Vegetable, canola, or other neutral oil, for greasing

Directions

1. For instant yeast or fresh yeast, add the flour and the full amount of water to a stand mixer bowl with the dough hook attached. For active dry yeast, mix the flour with 650 grams water, and stir the yeast into 50 grams warm water; wait until the yeast looks foamy. Run the mixer on low speed until the mixture comes together as an even dough. Or, use a mixing bowl and a dough spatula to bring the flour and water together by hand. Drape the bowl with plastic wrap or a kitchen towel, then leave the dough alone; the rest should be at least 15 minutes, but no more than 1 hour.
2. Add the salt and whichever yeast you are using: instant yeast, fresh yeast, or the foamy active-dry yeast mixture. Mix on low speed, or work it in by hand, until the dough is smooth and the salt and yeast are evenly worked through. Increase the stand mixer to medium-high speed, and knead until the dough is elastic and springs back partway when you press it with your thumb, about 3-5 minutes. If you are mixing by hand, leave this mixer step out.
3. Oil your hands, then move the dough gently into a lightly oiled mixing bowl, taking care to keep the outer surface intact. Cover it with plastic wrap and leave it at room temperature for 30 minutes. Uncover the bowl, fold the dough over itself, and avoid pressing out too much air. Cover it again with plastic wrap, then let it rise until its volume has grown by half, for about 1 hour 30 minutes more.
4. Slide the dough, still in a single piece, onto a lightly floured work surface. Cut it in half with a bench knife, then form each piece into a ball. Flour the tops lightly, lay a towel over them, and rest them for 15 minutes.
5. Shape each ball into a round again, tucking the dough underneath itself so the top is smooth and the seam sits on the bottom. Rest the dough on the counter with the seams underneath for 5 minutes. Line a bowl or basket with a linen cloth, or use a plain kitchen towel that is not fuzzy, and flour the lining lightly; place each ball inside with the seam facing up. Chill the dough balls, or set them somewhere cool, until they are close to doubled. This will take about 1 hour, and may take up to 1 hour 30 minutes.
6. While the dough chills, place a Dutch oven on the bottom rack of the oven. Heat the oven to 500 degrees F (260 degrees C); skip convection if your oven offers that setting.
7. Take 1 loaf out of the refrigerator, then carefully invert it into the hot Dutch oven so the seam ends up underneath. Using a razor or paring knife, cut 2 parallel slashes across the top, spacing them roughly 3 inches apart. Mist the top lightly with water from a spray bottle, cover the pot, and bake for 15 minutes. Reduce the oven to 450 degrees F (232 degrees C), then continue baking for 15 minutes. Take off the lid and bake until the crust is a deep brown, about 15 to 20 minutes.
8. Move the loaf to a wire rack, and wait at least 1 hour before cutting into it. Put the Dutch oven back in the oven and warm it again at 500 degrees F (260 degrees C) for 10 minutes. Bake the remaining dough ball the same way.