Awaken the yeast by dissolving it in tepid water (105-115°F or 40-46°C) within a spacious mixing vessel. Allow the mixture to rest for approximately 5 minutes until it develops a frothy, bubbly texture.

Gradually incorporate all-purpose flour and kosher salt into the activated yeast solution. Utilize a wooden spoon to blend the ingredients thoroughly, ensuring no dry pockets remain.

Drape a clean kitchen towel over the mixing bowl, creating a protective barrier. Position the bowl in a draft-free, warm environment for 1.5 to 2 hours, permitting the dough to expand and nearly double its original volume.

Liberally dust a clean work surface with flour. Gently transfer the risen dough onto the prepared area, handling it with minimal manipulation to preserve its delicate structure.

Stretch and fold the dough into a loose rectangular shape, taking care not to deflate the carefully developed air pockets. Transfer the shaped dough onto a parchment-lined baking sheet.

Allow the dough a second proofing period of 30 to 45 minutes, giving it opportunity to relax and rise once more.

Activate the oven, preheating to 425°F (220°C) approximately 20 minutes before baking to ensure consistent temperature.

Carefully slide the baking sheet into the heated oven, positioning it in the center rack for optimal heat distribution.

Bake for 25 to 30 minutes, watching for a rich golden-brown exterior that signals perfect doneness.

Remove the bread from the oven and transfer to a wire cooling rack. Permit the loaf to rest for at least 30 minutes before slicing to allow internal moisture to redistribute.