Directions
- 1Add 975 grams or six cups of bread flour to a mixing bowl.
- 2Add two teaspoons of cooking salt and mix well to ensure it's fully incorporated.
- 3Add three quarters of a teaspoon of instant yeast and give that a mix.
- 4Add 750 milliliters of room temperature water. Mix well until there is no visible flour.
- 5Cover with a lid or cling film and leave at room temperature to proof overnight or for at least eight to ten hours.
- 6Flour the surface heavily and pour out the dough. Flour the top of your dough well.
- 7Shape into an elongated shape. Cut your dough into four sections.
- 8Grab a cooking rack and cover with baking paper. Get the dough and flip them over. Pull them apart slightly, making sure that we are not pressing the air out of the dough.
- 9Place onto your rack. Place your dough into a preheated oven set at 240 degrees Celsius and bake for 25 minutes or until beautifully golden brown.
- 10Let it cool and that's it.
Ingredients
- 975 grams bread flour
- 2 teaspoons salt
- 0.75 teaspoons instant yeast
- 750 milliliters room temperature water
Equipment
mixing bowlwhiskwooden spoonlid or cling filmcooking rackbaking paperovenknife
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