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 mix.
- 4Add 750 milliliters of room temperature water and 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, pour out the dough, flour the top well and shape into an elongated shape.
- 7Cut your dough into four sections.
- 8Grab a cooking rack, cover it with baking paper, and place the dough onto it.
- 9Flip the dough over, and pull them apart slightly, making sure that we are not pressing the air out of the dough.
- 10Place the dough into a preheated oven set at 240 degrees Celsius and bake for 25 minutes, or until beautifully golden brown.
- 11Let 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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