In a large bowl, combine the bread flour, salt, and instant yeast using a whisk or your hands to evenly mix the dry ingredients.

Slowly pour the warm water into the bowl while stirring with a wooden spoon or your hands. Mix gently until the dough starts coming together into a rough, slightly sticky mass.

If you’re using olive oil, add it now and lightly knead the dough in the bowl until it begins to form a cohesive texture.

Transfer the dough onto a lightly floured surface. Use a kneading motion—press, fold, and turn the dough—for about 8-10 minutes until it becomes smooth, elastic, and easy to handle. If it feels too sticky, sprinkle a small amount of flour, but avoid using too much to maintain the dough’s softness.

Alternatively, you can skip traditional kneading and use the “stretch-and-fold” method: stretch one side of the dough, fold it over, and rotate the dough 90 degrees. Repeat this every 30 minutes over 2 hours to gently develop gluten strength.

Place the dough in a greased bowl, ensuring it’s lightly coated to prevent sticking. Cover the bowl with a damp towel or plastic wrap, and let it rest in a warm spot for 1-2 hours. By the end of this stage, the dough should noticeably increase in volume.

To check if it’s ready, press your finger into the dough gently. If the indentation fills back slowly, the dough is properly proofed.

Gently deflate the dough to release any air bubbles and transfer it to a floured work surface.

Shape it into a batard loaf by flattening the dough into a rectangle, folding the edges inward like an envelope, and rolling it tightly into an oval shape. Seal the seam by pinching it closed.

Place the shaped dough, seam-side down, on a piece of parchment paper or into a proofing basket to hold its shape.

Cover the dough loosely with a damp towel or plastic wrap and let it rise for 30-45 minutes until it becomes slightly puffed. Be cautious not to over-proof it, as this can affect the final texture and oven spring.

As the dough undergoes its second rise, set your oven to preheat at 475°F (245°C). Be sure to heat your Dutch oven or baking stone at the same time to ensure the perfect baking environment.

Once proofed, use a sharp knife or bread lame to score the top of the dough with shallow cuts. These slashes create space for the dough to expand beautifully as it bakes.

Carefully transfer the dough to the preheated Dutch oven (or onto the baking stone), cover it with the lid, and bake for 20 minutes. Then, remove the lid and continue baking for another 15-20 minutes, or until the crust is deep golden-brown and crisp.

Remove the bread from the oven and place it on a wire rack to cool completely. Cooling the bread allows the crumb to set properly and prevents it from becoming gummy when sliced.

Once cooled, slice your loaf and enjoy it fresh with butter, olive oil, or your favorite spreads.