Basic Bread

Stir together dry ingredients in large bowl. Make a depression in the center and add water. Stir until a shaggy dough forms.

Turn out onto counter and knead until dough is well-developed.

Shape dough into neat ball and place seam-side down in bowl. Cover.

Let rise until approximately doubled in size.

Preheat oven to 450° convection roast.

Turn dough out onto floured surface. Split dough evenly in two. Pre-shape into two short logs, then let rest for 20 minutes.

Shape into bâtards sized to fit long dimension of half-sheet pan. Taper ends to a point.

Place onto a sheet pan lined with parchment and dusted with cornmeal. Let rest for 30 minutes.

Score each bâtard with a razor or sharp knife.

Spray bread with water, then bake for 20 minutes.