A classic white loaf that's perfect for your next sandwich.
If using instant or fresh yeast, combine flour and all of the water in a stand mixer fitted with the dough hook. If using active dry yeast, combine flour with 650 grams water and combine yeast with 50 grams warm water; let yeast stand until foamy. Mix flour and water at low speed until they are fully incorporated and form a uniform dough. Alternatively, combine flour and water in a mixing bowl and mix using a dough spatula until dough forms.
Turn stand mixer up to medium-high speed and mix until the dough feels elastic and bounces partway back when indented with your thumb, about 3-5 minutes. If mixing by hand, skip this step. Transfer dough in one piece to a lightly floured work surface. Using a bench knife, divide dough in half and shape each portion into a ball. Dust the tops of the dough balls with flour, cover with a towel, and let rest for 15 minutes.
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