Flour and water
Start with bread flour and weigh everything. A dough at about seventy percent water is easy to handle and still gives an open crumb.
Good bread mostly needs time.
A short set of notes for baking at home, with ordinary flour and an ordinary oven.
A long, cool rise
Leave the shaped dough in the fridge overnight. The slow rise builds flavor and makes the loaf easier to score in the morning.
A hot start
Heat a heavy lidded pot in the oven for half an hour. Bake with the lid on first to trap steam, then remove it so the crust can brown.
Wait before slicing
The crumb keeps setting as the loaf cools. Give it at least an hour on a rack before you cut into it.