- 420 g (3 1/4 cups) bread flour plus additional for adjusting and handling dough
- 2 tsp instant yeast
- 1 1/2 tsp sea salt or salt
- 1 1/2 cups (about 350 g) cool water
Instructions
- Measure out the flour, yeast and salt in a large bowl and mix together. Add the cool water and mix either by hand or with a dough attachment on a mixer. Mix until all the flour is absorbed.
- Dough will be sticky. Form into a ball as best you can and cover it in a bowl with plastic wrap. Let sit at room temp for 2-3 hours until double in size.
- (Optional step) Place covered bowl of dough in refrigeraor to rest for 12 hours or up to 3 days.
- Line a baking sheet with parchment. Cut dough into halves and shape into long loaves about 9 x 3 inches. Loosely cover with a flour dusted towel and let it rest for 45 mins.
- Preheat oven to 475 F.
- Before baking, score the bread with a sharp knife or scissors with 3 slashes about 1/2 inch deep.
- (Optional step) For a crispier crust, place a pan of boiling water in the bottom of the oven before baking, then place the bread baking pan on the top rack. The steam makes a crispier crust.
- Bake the loaves for 25 mins or until crust is golden brown and the loaves sound hollow when tapped.
- Let bread cool for 5 mins before slicing. Store unused bread loosely covered in foil.
