Easy Fermented Bread

40 mins
Serves 1
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Directions

  1. 1On the night before, mix all your ingredients in a bowl, ensuring no dry flour bits remain.
  2. 2On the night before, mix all your ingredients in a bowl, ensuring no dry flour bits remain.
  3. 3On the night before, mix all your ingredients in a bowl, ensuring no dry flour bits remain.
  4. 4Cover the bowl and leave the dough on the counter until the next morning for 12-18 hours.
  5. 5Cover the bowl and leave the dough on the counter until the next morning for 12-18 hours.
  6. 6Cover the bowl and leave the dough on the counter until the next morning for 12-18 hours.
  7. 7Gently fold the dough, leaving one sticky area to work with, being careful not to manhandle it.
  8. 8Gently fold the dough, leaving one sticky area to work with, being careful not to manhandle it.
  9. 9Gently fold the dough, leaving one sticky area to work with, being careful not to manhandle it.
  10. 10Flip the dough over and build tension on top without tearing it.
  11. 11Flip the dough over and build tension on top without tearing it.
  12. 12Flip the dough over and build tension on top without tearing it.
  13. 13Carefully transfer the dough to parchment paper and then into a loaf pan.
  14. 14Carefully transfer the dough to parchment paper and then into a loaf pan.
  15. 15Carefully transfer the dough to parchment paper and then into a loaf pan.
  16. 16Let the dough rest while your oven preheats to 450°F.
  17. 17Let the dough rest while your oven preheats to 450°F.
  18. 18Let the dough rest while your oven preheats to 450°F.
  19. 19Once the oven is ready, score your dough.
  20. 20Once the oven is ready, score your dough.
  21. 21Once the oven is ready, score your dough.
  22. 22Enclose your loaf pan with another loaf pan to create steam.
  23. 23Enclose your loaf pan with another loaf pan to create steam.
  24. 24Enclose your loaf pan with another loaf pan to create steam.
  25. 25Bake covered for 30-35 minutes (the audio says 35 minutes).
  26. 26Bake covered for 30-35 minutes (the audio says 35 minutes).
  27. 27Bake covered for 30-35 minutes (the audio says 35 minutes).
  28. 28Remove the top loaf pan and bake for 5 more minutes for a darker crust, if desired.
  29. 29Remove the top loaf pan and bake for 5 more minutes for a darker crust, if desired.
  30. 30Remove the top loaf pan and bake for 5 more minutes for a darker crust, if desired.
  31. 31Cool the bread on a rack.
  32. 32Cool the bread on a rack.
  33. 33Cool the bread on a rack.

Ingredients

  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 0.5 tsp yeast (active dry or instant)
  • 0.5 tsp yeast (active dry or instant)
  • 0.5 tsp yeast (active dry or instant)
  • 2 cups lukewarm water
  • 2 cups lukewarm water
  • 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.