Ingredients • 375 g bread flour • 260 g warm water • 8 g salt • 2 g active dry yeast • 5 g sugar (1 tsp) ⸻ Method 1. Bloom yeast Mix in a bowl: • All the warm water • Yeast • Sugar Let sit 5–10 minutes until foamy. ⸻ 2. Mix dough Add: • Bread flour • Salt Mix until a rough dough forms. ⸻ 3. Knead Knead using: Stand mixer: dough hook, medium-low speed, 6–8 minutes By hand: 8–10 minutes Until dough is smooth, elastic, and slightly tacky. ⸻ 4. Rest Cover and rest 30 minutes. ⸻ 5. Optional stretch & fold Do one gentle stretch & fold to strengthen the dough. ⸻ 6. Bulk proof Cover and let rise 1.5–2 hours until doubled in size. ⸻ 7. Shape Divide into two pieces. Shape into rustic oval or baguette-style loaves. ⸻ 8. Final proof Proof 30–45 minutes until slightly puffy. ⸻ 9. Score One long cut down the center. ⸻ 10. Bake Pour in 15 ml of water into the hot oven and put in your bread at the same time. Bake at 240°C (465–475°F) for 22–26 minutes until...