1. In a large bowl, add yeast, warm water, bread flour and salt. Use a wooden spoon or Danish dough hook to mix the dough together until a dough ball forms. Remove the dough from the bowl and lightly grease with olive oil, or spray with nonstick spray. Lightly drizzle olive oil on top of the dough or spray with nonstick spray. Place the dough in the bowl and cover with plastic wrap.

2. First rise. Allow the bread to rise for 2-3 hours in a warm place. Alternatively, you can allow the dough to rise for 20 minutes at room temperature, then place in the refrigerator overnight, or up to 24 hours. The dough should double in volume, look bubbly on top and feel very light and appear wobbly.

3. Shape the dough. The dough will be sticky. Very lightly drizzle some olive oil on your counter (or you can spray with nonstick spray). Turn the dough out onto your counter. Use a bench knife, or sharp knife to cut the dough in half.

Shape the dough, by gently pushing the sides in with your hands to form the dough into a baguette type shape. Pinch the ends to make the ends tapered. If the dough is not sticking together, you may need to drizzle with a few drops of water, then pinch the dough together to get it to stick together. The dough should measure roughly 9×3 inches.

4. Very carefully, using your bench knife, or a large spatula, or your hands, lift the dough and place onto a parchment paper lined baking sheet.

Drizzle the top of the dough with a touch of olive oil, or spray with nonstick spray. Cover the dough with plastic wrap.

5. Second rise and preheat the oven. Preheat the oven to 475F while the dough rises. Allow the dough to rise for 20 minutes in a warm place.

6. Bake. Using a bread lame, scissors, or sharp knife, make 3 diagonal slashes in the bread. Brush the dough with water, then dust with all-purpose flour, for the artisan look. The added water will help get the crust extra crisp.

Bake in preheated oven for 20-25 minutes, or until the bread is golden brown, and the bread sounds hollow when you tap on it. The bread should reach an internal temperature of 190F.

7. Remove the bread from the oven and allow to cool on a wire cooling rack for 45 minutes before slicing.