Tuscan Bread

1. Measure 1½ cups (360g) warm water (about 105–110°F) into mixer bowl

2. Add 2¼ tsp (1 packet) active dry yeast to the water

3. Add 1 tsp sugar or honey to the bowl

4. Let mixture sit 5–10 minutes until foamy

5. Add 4 cups (500g) bread flour to the bowl

6. Attach dough hook and mix on low speed for 2–3 minutes until shaggy dough forms

7. Knead on medium speed for 8–10 minutes until dough is smooth, elastic, and slightly tacky

8. Cover bowl and let dough rise for 1½–2 hours until doubled in size

9. Turn dough out and shape into one round or oval loaf

10. Place loaf on parchment paper or a floured baking sheet

11. Cover and proof 45–60 minutes

12. Preheat oven to 450°F and place an empty pan on lower rack

13. Slash top of loaf with a sharp blade

14. Pour 1 cup hot water into the empty pan to create steam

15. Bake loaf at 450°F for 30–35 minutes until deep golden brown

16. Cool bread for at least 1 hour before slicing