Mix the dough: In a large bowl, combine 3 cups flour, 1 teaspoon instant yeast (or 1 1/4 teaspoons active dry), and 1 1/4 teaspoons salt. Stir in 1 1/2 cups lukewarm water until a shaggy dough forms. It should be sticky but not soupy. Add 1–2 tablespoons more water if it’s too dry.

First rise: Lightly oil the bowl, cover with plastic wrap or a clean towel, and let it sit at room temperature until puffy and doubled. For instant yeast, plan on 2–3 hours. For deeper flavor, let it rise 8–12 hours at cool room temp.

Shape the loaf: Dust your hands and a surface with flour. Gently scrape the dough out. Fold the edges toward the center 4–6 times to build surface tension. Flip seam-side down and tuck into a tight round. Don’t punch it down hard—be gentle.

Second rise: Place the round on a square of parchment lightly oiled or floured. Cover and let rise 30–45 minutes, until slightly puffy. Meanwhile, preheat the air fryer to 375°F (190°C) for 5 minutes with the empty basket inside.

Score it: Dust the top with a little flour. Using a sharp knife or lame, make a 1/4-inch deep slash across the top (an X or single line). This controls expansion and helps with oven spring.

Cook: Carefully lift the dough by the parchment and set it in the hot basket. Air fry at 350°F (175°C) for 20 minutes.

Brown and finish: Reduce temperature to 330°F (165°C) and cook another 12–18 minutes, until deep golden and the internal temperature reaches 200–205°F (93–96°C). If the top browns too fast, tent with a small piece of foil.

Cool: Remove the loaf and let it cool on a rack for at least 30–45 minutes before slicing. This sets the crumb and keeps it moist.