Artisan Bread in Five Minutes

 720 grams lukewarm water (100°F or 38°C)

 10 grams) granulated yeast (active dry, instant, quick rise, or bread machine)
 9 to 12 grams kosher or other coarse salt, to taste
 910 grams unbleached all-purpose flour

(Original recipe calls for 680 grams of water. 60 grams water added due to Canadian flour.)

Mixing, Bulk Rise and Fermentation

1. Add salt to water in mixing bowl.
2. Add yeast to flour in separate bowl and add to water while mixing slowly.
3. Mix until dough is uniform and no dry patches remain.
4. Cover loosely with a towel and let rest on counter for two hours at room temperature.
5. Refrigerate overnight and for up to 14 days.

Pre-shape and Proof

6. When ready to bake, cut a piece of dough using kitchen shears. (340-450 grams)
7. Preshape a boule or batard.
8. Optional: For a more open crumb, let the pre-shaped dough rest in a banneton in the fridge for
8-12 hours.
9. Let loaf rest at room temperature for 30-90 minutes. Longer rest results in more open crumb.

Baking
10. Preheat oven and dutch oven or casserole dish to 500.
11. Remove casserole dish, turn loaf into dish, and score dough with lame.
12. Bake covered at 500 for 15 minutes. Turn down oven to 450 and bake for 15 minutes longer.
Uncover and bake for 10-15 minutes until crust is richly browned.
13. Remove loaf from oven to wire rack. Let cool at least 60 minutes.