INGREDIENTS
3 cups all-purpose flour (413 grams)
1 teaspoon salt (5 grams)
½ teaspoon active dry yeast (3 grams)
1 ¾ cups warm water (400 ml)
additional flour for dusting the counter and top of the bread
INSTRUCTIONS
Mix the dry ingredients in a big bowl. Add the water and mix with a spatula until you have a sticky dough. The water needs to be about 100 degrees Fahrenheit . If the water is too hot or too cold the yeast will not activate. Cover it and let it rise at room temp for a minimum of 5 hours. Place the dough somewhere away from drafts. After the dough has tripled in size, uncover it and flour the counter. Pour the dough out onto the counter and generously sprinkle the top with flour as well. You don’t need to knead it you can just move it around until you have a really nice and soft dough that is no longer sticky and in an oval loaf shape. You can flour the loaf a little more if it still sticks to your hands. Place the loaf into an oven safe dish lined with parchment paper. Put a lid on, and place it in a cold oven (oven which is not preheated). Turn the oven on after the bread is inside and turn the temp to 450F. Bake the bread covered for 30 minutes. Then 30 minutes later, uncover it, and bake for another 25-30 minutes. Total bake time will be one hour from the moment you place the bread in the oven. The bread is done once it’s golden on each side. Let it cool 5-10 minutes and enjoy.
