Instructions:

In a large mixing bowl, combine the bread flour, salt, and instant yeast. Mix well to guarantee that the salt and yeast are evenly distributed throughout the flour.

Gradually add the lukewarm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Confirm that all the flour is incorporated.

Once the dough is mixed, transfer it to a lightly floured surface and begin kneading. Knead for about 10 minutes, until the dough becomes smooth and elastic.

After kneading, place the dough in a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place until it has doubled in size (approximately 1 to 2 hours).

Once the dough has risen, gently deflate it and perform a series of stretch and folds. Grab one edge of the dough, stretch it up, and fold it over itself. Rotate the dough 90 degrees and repeat the process at least 4 times, allowing 10-minute intervals between each fold.

After completing the stretch and fold process, pre-shape the dough into a round or oval shape, depending on your desired final loaf shape. Let it rest for 20-30 minutes.

For final shaping, shape the dough into your preferred loaf style (boule, baguette, etc.). Place the shaped dough onto a floured proofing basket or baking sheet, cover it, and let it rise again until it has puffed up (about 1 hour).

Preheat your oven to 450°F (232°C). If using a baking stone, place it in the oven to heat up as well.

Just before baking, score the top of the dough with a sharp knife or razor blade to allow steam to escape.

Bake the bread in the preheated oven, misting the oven with water to create steam, for about 25-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Remove the bread from the oven and let it cool on a wire rack before slicing.