9 steps, about 55 minutes start to finish.
Mix & Autolyse: Add all flour and all water to the KitchenAid bowl. Mix on Speed 1 for 1-2 minutes until no dry flour remains. Rest for 20 minutes. This "autolyse" improves texture and makes kneading easier.
Add Yeast & Salt: Sprinkle in instant yeast and mix on Speed 1 for 30 seconds. Add salt and mix for another 30 seconds. Knead on Speed 2 for 5-7 minutes until the dough is smooth, elastic, and slightly tacky. If the dough looks soupy, add flour 1 tbsp at a time; if stiff or dry, add water 1 tsp at a time.
Bulk Ferment: Lightly oil a large bowl. Transfer dough, cover, and let rise at room temperature until roughly doubled, about 60-90 minutes. At the 30-minute mark, do one set of stretch-and-folds: grab a side of the dough, stretch it up and fold it over the top. Repeat on all 4 sides.
Divide & Pre-shape: Turn the dough out and divide into 2 equal pieces (about 860 g each). Gently shape each into a loose log. Cover and rest for 10 minutes to relax the gluten.
Final Shape: Shape each piece into a tight batard (football-shaped log). Place seam-side down on parchment paper on a baking sheet, or in a floured towel.
Proof: Cover loosely and proof for 30-60 minutes until puffy. Test by poking with a floured finger. It should slowly spring back halfway.
Preheat: Place a baking stone or steel on the middle rack, and a metal pan on a lower rack. Preheat oven to 475 degrees F for at least 30 minutes.
Bake with Steam: Slash each loaf with 3-5 diagonal cuts using a sharp blade. Slide into the oven. Immediately and carefully pour 1 cup of boiling water into the bottom pan. Bake 22-28 minutes until deep golden brown with a crackling crust.
Cool: Let loaves cool on a wire rack for at least 30 minutes before slicing. The interior finishes setting as it cools.
“Keep the KitchenAid at Speed 2 maximum with the dough hook to protect the motor. The steam in the first phase of baking creates the signature crackling crust. For a shinier crust, brush with water just before slashing.”
