Argentine Bread

Combine flour and salt in a large mixing bowl, creating a well in the center of the dry ingredients.

Pour water into the well and sprinkle dry yeast over the water, allowing it to sit for 1 minute before mixing to activate.

Stir with a wooden spoon, drawing flour from the sides of the well into the wet center, until a shaggy dough forms.

Transfer the dough to a lightly floured work surface and knead for 8–10 minutes until smooth and elastic, adding minimal flour as needed.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 15–20 minutes until slightly puffy.

Preheat oven to 425°F (220°C) and lightly dust a baking sheet with flour.

Turn dough out onto the work surface and gently shape into an oval or round loaf without deflating the bubbles; place on the prepared baking sheet.

Score the top with a sharp knife in a crosshatch or single slash pattern, then lightly mist with water using a spray bottle.

Bake for 30–35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Cool on a wire rack for at least 10 minutes before slicing and serving.