Directions
- 1On the night before, mix all your ingredients in a bowl, ensuring no dry flour bits remain.
- 2Cover the bowl and leave the dough on the counter until the next morning for 12-18 hours.
- 3Gently fold the dough, leaving one sticky area to work with, being careful not to manhandle it.
- 4Flip the dough over and build tension on top without tearing it.
- 5Carefully transfer the dough to parchment paper and then into a loaf pan.
- 6Let the dough rest while your oven preheats to 450°F.
- 7Once the oven is ready, score your dough.
- 8Enclose your loaf pan with another loaf pan to create steam.
- 9Bake covered for 30-35 minutes (the audio says 35 minutes).
- 10Remove the top loaf pan and bake for 5 more minutes for a darker crust, if desired.
- 11Cool the bread on a rack.
Ingredients
- 4 cups all-purpose flour
- 1.5 tsp salt
- 0.5 tsp yeast (active dry or instant)
- 2 cups lukewarm water
Equipment
bowlloaf pansparchment paperovenrack
Tips
- Be gentle with the dough when handling it the next morning.
- Leave one sticky area to fold the dough in.
- Build tension on top of the dough without tearing it.
- Enclose loaf pans to create steam while baking.
- Bake 5 additional minutes for a darker crust.
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