In a large mixing bowl, whisk together the
Unbleached All Purpose Flour (4 cups)
Kosher Salt (1/2 Tbsp)
Granulated Sugar (1/2 Tbsp)
Instant Dry Yeast (1/2 Tbsp)
Water (2 cups)
. With a rubber spatula, mix until the water is absorbed and the ingredients form a sticky ball.
Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 1-1½ hours, until the dough has doubled in bulk.
Set a rack in the middle of the oven and preheat to 425 degrees F (220 degrees C).
Generously grease two 1-quart oven-safe bowls with the
Unsalted Butter (as needed)
Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl by quarter turns as you deflate, turning the mass into a rough ball.
Using your two forks and working from the center out, separate the dough into two equal pieces. Use the forks to lift each portion into a prepared bowl. Do not cover the bowls.
Let the dough rise for about 20-30 minutes on the countertop near the oven (or near a warm spot) or until the top of the dough just crowns the rims of the bowls.
Bake for 15 minutes.
Then, reduce the heat to 375 degrees F (190 degrees C) and bake for 15-17 minutes longer, until evenly golden all around.
Remove from the oven and turn the loaves out onto cooling racks. Allow the loaves to cool for 15 minutes before cutting.