In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of kosher salt, and 2 teaspoons of instant dry yeast. Gradually mix in 1 and ½ cups of warm water (105°F) until a sticky, cohesive dough forms.

Cover the bowl tightly and let it rest at room temperature for 2 hours, or up to 10 hours for maximum flavor development.

Lightly flour a clean surface and gently turn the risen dough onto it. Fold the edges of the dough towards the center to form a round loaf.

Dust the top of the loaf lightly with flour and score a shallow cross or 'X' on the dough’s surface. Allow the loaf to rest for an additional 20 to 30 minutes.

Preheat your oven to 450°F. Place a baking stone or Dutch oven in the oven to heat.

Slide the dough on the parchment paper into the preheated baking stone or Dutch oven. Add a cup of hot water to a pan at the bottom of the oven to create steam.

Bake your artisan bread for 25 to 30 minutes, or until the crust turns golden brown and sounds hollow when tapped on the bottom. Let it cool for 30 minutes before slicing.