4 1/2 - 5 c ap flour
3 tbs granulated sugar
1 packet of instant yeast
2 1/2 tsp salt
1 2/3 c warm water
*optional - egg and maldron salt
Add sugar, yeast, and warm water to the bowl of a stand mixer and stir it gently a few times. Let sit for about 5 minutes give or take until it gets slightly foamy and you can see the yeast bloom.
Add remaining ingredients a little at a time, while gently mixing using the dough hook attachment. Everything should come together in a mass of shaggy dough - totally pulled away from the sides. Keep kneading it for about 3-6 minutes until the dough has become more elastic and bouncy.
Lightly grease the bowl and cover completely with cling wrap. Place somewhere warm like a windowsill, for 2-4 hours.
Once dough has become doubled or bigger in size, gently deflate and cut in half. Knead each half into a rough 6"x 8" oval.
Gently fold towards the center like an envelope in thirds. One short side to the center the other side to the bottom of the fold. Gently pat the dough to "seal" the seams and form into a log. Repeat with the second half.
Place seam side down on a baking sheet lined with parchment paper. *If choosing to do so, beat egg and paint onto loaves and sprinkle with maldron salt to taste. Let rise for another 30 minutes or so.
Preheat the oven to 425 degrees F.
After the second rise, take a knife and scar the top of the bread. This will lead out steam and help the bread cook evenly.
Bake for 20-25 minutes until bread is a beautiful golden color, and if lifted and you tap on the bottom, the bread sounds hollow.
Transfer to a cooling and rack and let cool completely before cutting into. This helps maintain the structure of the loaf.
Enjoy!
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