Serves 1
Directions
- 1Mix water with yeast and set aside.
- 2Sift flour, add salt, then pour in yeast mixture.
- 3Mix until combined, no kneading needed.
- 4Cover and rest for 1 hour to hydrate the dough.
- 5Do a stretch and fold, cover, and rest 30 minutes.
- 6Repeat once more.
- 7Do one final coil fold, then into a baking mold.
- 8Cover and let proof.
- 9Preheat to 230°C (450°F), dust with flour, and score the dough.
- 10Cover and bake 15 minutes, then uncover and bake 35 minutes more.
Ingredients
- 250 ml water
- 1 cup water
- 8.8 oz water
- 1.5 tsp instant dry yeast
- 4.5 gm instant dry yeast
- 325 gm flour
- 2.5 cups flour
- 11.5 oz flour
- 1 tsp salt
- 5 gm salt
Tips
- Mix water with yeast, stir, and set aside.
- In a bowl, sift flour, add salt, and then pour in the yeast mixture.
- Mix until combined—no kneading needed.
- Cover and rest for 1 hour to hydrate the dough.
- Now, do a stretch and fold, cover, and rest 30 minutes—repeat once more.
- One final coil fold, then into a baking mold.
- Cover and let it proof.
- Preheat to 230°C (450°F), dust with flour, and score the dough.
- Cover and bake 15 minutes, then uncover and bake 35 minutes more.
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