Hearty Batard Bread: A Rustic Touch for Your Table

Instructions:

1. Dissolve yeast in lukewarm water; let sit for 5-10 minutes until foamy.
2. In a large bowl, combine bread flour and salt; whisk together.
3. Gradually pour yeast mixture into flour; mix with a wooden spoon until a shaggy dough forms.
4. Transfer to a lightly floured surface; knead for 10-12 minutes until smooth and elastic.
5. Shape the dough into a ball and place in a greased bowl; cover with a towel and let rise for 1-1.5 hours, until doubled.
6. Gently deflate dough; divide into two and pre-shape into loose rounds. Rest for 15 minutes.
7. Shape each piece into an oval, tapering the ends; place seam-side down on floured surface.
8. Cover and let rise for 30-45 minutes, until puffy.
9. Preheat oven to 450°F (230°C); if using a baking stone, place it inside to heat.
10. Flip loaves onto baking sheet or stone, score the tops with a sharp knife, and bake for 30-35 minutes until golden brown and internal temperature reaches 200°F (93°C).
11. Transfer to a wire rack to cool completely before slicing.