Prepare the Dough:

• In a large bowl, combine bread flour, salt, sugar, and yeast.
• Gradually add lukewarm water while mixing with a wooden spoon or your hands until a sticky dough forms. Add olive oil if desired for extra flavor.

Knead the Dough:

• Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–8 minutes on medium speed.

First Rise:

• Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for 1–2 hours, or until doubled in size.

Shape the Dough:

• Punch down the dough and shape it into a round or oblong loaf. Place on a parchment-lined baking sheet or in a floured proofing basket for a rustic look.

Second Proof:

• Cover the shaped dough and let it rest for 30–60 minutes, or until slightly puffy.

Preheat the Oven:

• Preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet inside the oven and a small pan of water on the bottom rack to create steam.

Score the Dough:

• Use a sharp knife or dough scoring tool to make shallow cuts on the surface of the dough to control expansion during baking.

Bake the Bread:

• Transfer the dough to the preheated stone or baking sheet and bake for 25–30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

Cool and Serve:

• Allow the bread to cool completely on a wire rack before slicing.