1. Make the Dough:

1. In a large mixing bowl, combine bread flour, active dry yeast, and salt. Mix well.
2. Gradually add warm water, stirring until a shaggy dough forms.

2. Knead the Dough:

3. If using a stand mixer: Knead with a dough hook on medium speed for 8-10 minutes until smooth and elastic.
4. If kneading by hand: Turn the dough onto a lightly floured surface and knead for 10-12 minutes.

3. First Rise:

5. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel or plastic wrap.
6. Let rise in a warm, draft-free place for 1-2 hours, or until doubled in size.

4. Shape the Loaves & Second Rise:

7. Punch down the dough, then turn it onto a lightly floured surface.
8. Divide into two equal portions and shape each into a round loaf.
9. Place the loaves on a parchment-lined baking sheet or floured surface. Cover loosely and let rise for 30-45 minutes, until puffy.

5. Preheat & Bake:

10. Preheat oven to 450°F (230°C). If using a baking stone, place it inside to preheat.
11. Just before baking, score the tops of the loaves with a sharp knife.
12. If using a baking stone, carefully transfer loaves onto it. Otherwise, bake directly on a baking sheet.
13. Quickly spray the inside of the oven with water to create steam. (This helps create a crispy crust!)
14. Bake for 25-30 minutes, until golden brown and the loaves sound hollow when tapped.

6. Cool & Serve:

15. Remove from the oven and let cool on a wire rack before slicing.
16. Serve warm with olive oil, butter, or alongside your favorite dishes!