Artisan bread

This is a version of the rustic bread that does not involve the use of poolish and can be baked in one day. You can start the recipe in the morning and have the bread ready on your table by dinner time.

Ingredients

Bread flour 500g
Water 360g
Salt 10g
Instant dried yeast 2g (1/2 teaspoon)

Procedure

Combine the flour and warm water (if you have an instant thermometer the temperature should be 32^oC to 35^oC or 90^oF to 95^oF) in the bowl of a stand mixer and mix with a spoon just until incorporated. Cover and let rest at room temperature for 20 to 30 minutes.
Add the yeast and, using the hook attachment, begin mixing the dough, then add the salt. Continue mixing for 3-4 minutes then remove the bowl from the mixer and cover it with plastic wrap. The dough will be quite sticky.
About 10 minutes after mixing, transfer the dough onto a floured surface and fold it onto itself. Transfer it back to the bowl and then repeat the folding in the next hour. The folding steps help incorporate air in the dough, creating a less dense bread.
Let the dough rise at room temperature until tripled in volume, about 5 hours after mixing.
Transfer the dough onto a floured surface. You can either make 1 loaf or 4 buns with this recipe.

To make a loaf (you will need a Dutch oven)

To make buns

Shape the dough into a ball and transfer it to a proofing basket, covering it with a kitchen towel or placing it into a nonperforated plastic bag.
Let the dough proof at room temperature for about 1 hour and 15 minutes. If you proof too long, your bread will deflate during baking and will result less soft.
About 30 minutes prior to baking, preheat the oven to 245^oC (475^oF) and put the Dutch oven in (with the lid on) to preheat.
At the end of the proofing time, take the Dutch oven out of the oven, remove the lid and dust the bottom with semolina flour (or regular flour) and transfer the dough in. The best way to transfer the dough is to invert the basket directly into the Dutch oven. You want the seam (the side of the loaf that was on the bottom while it was rising) to be on the top for baking. Replace the lid and put it back in the oven.
Cook for 30 minutes, then remove the lid and cook for another 8-10 minutes. The crust will become dark (this will enhance the flavor).
Remove the Dutch oven and carefully tilt it to turn the loaf out. Let the bread cool on a rack for 20 minutes before slicing.
This bread is best consumed the same day. If you want to keep it longer, you can freeze it and warm it up in the oven for 5-10 minutes when you defrost it.

Divide the dough in 4 pieces and shape each piece into a ball, then place the buns onto a baking sheet dusted with semolina flour (or regular flour).
Cover with a kitchen towel and let rest for 1h at room temperature.
Preheat the oven to 220^oC (395^oF) and transfer the baking sheet into the oven at the end of the proofing time. Bake for about 20 minutes, then remove from the oven and place the buns on a rack to cool.
This bread will stay at room temperature for a couple of days in a plastic bag, or freeze it for longer storage.