In a large mixing bowl, combine 4 cups of bread flour, 2 teaspoons of salt, and 2 teaspoons of instant yeast. Stir until just combined. Gradually add 1 ¾ cups of warm water while mixing with a wooden spoon or your hands. The dough will be quite sticky, and that's perfectly fine!

Cover the bowl with plastic wrap or a damp kitchen towel and let it rest for about 3 hours at room temperature. During this time, the dough will rise and develop gluten.

After the dough has risen, generously flour a clean surface. With floured hands, gently pour the dough out onto the surface. Be careful not to deflate it too much. Divide the dough into two pieces and shape them into rectangular loaves.

Place each loaf on a parchment-lined baking sheet, cover them loosely with a floured towel, and let them rise for another 30-40 minutes.

While your loaves are rising, preheat your oven to 425°F (220°C). Place a shallow pan on the bottom rack of the oven.

Before placing the loaves in the oven, carefully pour some warm water into the shallow pan to create steam. Bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Allow the loaves to cool on a wire rack for at least 15 minutes before slicing.