Lean dough recipe.

Combine the flour and yeast. Add the water and salt to the mixer, then add the flour and yeast. Mix on low speed with the dough hook attachment for 2 minutes and mix on medium speed for 3 minutes. The dough should be smooth and elastic. Mix to the improved stage of gluten development.

Bulk ferment the dough until nearly doubled, about 30 minutes. Fold gently. Ferment for another 30 minutes and fold again. Ferment for another 15 minutes.

Divide the dough into pieces 1 lb/450 g each, or the desired size. Preshape the dough into large rounds. Let the dough rest, cover it & until it is relaxed, 15 to 20 minutes. (Reminder: When making multiple loaves, work sequentially, starting with the first piece of dough you divided and rounded.)

To shape as a boule: Cup both hands around the dough. Using your thumbs, push the dough
away from you in an arc to the right, keeping a small piece of dough between the table and the edges of your palms. Using the edges of your palms as a guide, pull the dough toward you in an arc to the left. There should still be a small piece of dough that is squeezed between the table and the edges of your palms. Repeat this circular motion two or three more times, applying gentle pressure while rounding the dough, to create a tight, smooth outer skin. Place the boule seam side up in a lightly floured round basket or seam side down on a board dusted with cornmeal.

Proof until the dough springs back slowly to the touch, 1 to 1½ hours. Flip the dough seam side down onto a peel. Score the boule with an arc.

Presteam a 460°F/238°C deck oven. Load the bread into the oven and steam for 3 seconds. Bake until the crust is golden brown and the bread sounds hollow when thumped on the bottom, 25 to 30 minutes. Vent during the final 10 minutes. Cool completely on racks.