In a large mixing bowl, whisk together 4 cups of all-purpose flour, 2 teaspoons of salt, and 2 teaspoons of instant yeast until well combined. Gradually pour in 1 ¾ cups of lukewarm water, mixing continuously with a wooden spoon until a shaggy and sticky dough forms.

Cover the bowl with a clean kitchen towel and place it in a warm area of your kitchen. Let the dough rise for about 1 hour, or until it has doubled in size.

Generously flour your work surface to prevent sticking. Gently transfer the dough onto the floured surface and lightly flour the top. Fold the dough over itself 2–3 times, forming a loose rectangle.

While the dough rests, preheat your oven to 450°F (230°C). If you have a baking stone, place it inside the oven.

Once the oven is preheated and the dough has rested, slide the baking sheet into the oven. Bake for 22 to 25 minutes, or until the loaf is a deep golden brown.

Remove the bread from the oven and transfer it to a wire rack. Allow it to cool for at least 30 minutes before slicing.