Crusty Bread Pan Artisan-Style Bread

Instructions

1. Activate the yeast. Combine the warm water, sugar, and yeast in a bowl. Let sit 5 to 10 minutes, until foamy.
2. Mix the dough. Add the olive oil, salt, and flour. Mix until a sticky dough forms.
3. First rise. Cover and let rise 45 to 60 minutes.
4. Shape. Turn the dough onto a lightly floured surface and flatten it gently into a rectangle. Fold the top third down and the bottom third up, then roll into a tight log.
5. Prepare the pan. Line the bread pan with parchment or grease it. Place the dough seam side down in the pan.
6. Second rise. Cover and let rise 30 to 45 minutes, until slightly above the rim.
7. Preheat. Preheat the oven to 450°F with an empty oven-safe pan on the bottom rack. Heat for 20 to 30 minutes.
8. Score. Cut one long slash down the center, about 1/2 inch deep.
9. Bake with steam. Place the bread pan on the middle rack. Pour 1 cup hot water into the pan on the bottom rack and close the oven immediately. Bake 20 minutes at 450°F.
10. Finish baking. Reduce the oven to 425°F and bake 15 to 20 minutes.
11. Crisp the crust. Remove the loaf from the pan, peel off any parchment, and place it directly on the oven rack. Bake 5 minutes at 425°F.
12. Cool. Cool on a rack for 20 to 30 minutes before slicing.