This is a nice recipe due to the fact that it doesn't require much kneading and changes flavor based on how long you allow the dough to sit. This recipe is large enough to make dough for around 3 round loaves. Enjoy.
Combine all ingredients in a large bowl. Mix everything together to make a very sticky and rough dough.
The dough half way through the mixing process.
The dough once transferred to a large bowl. Allow to rise in the covered bowl for 2 hours.
The risen dough after 2 hours. Then refrigerate for at least 2 hours or up to 7 days. The longer you refrigerate the dough the more of a sourdough flavor will develop in the dough.
The dough after being removed from the fridge. Notice it has deflated some. This is normal.
Flour the top of the dough in the bowl and pull out 1/3 of the dough.
The rough ball shape.
Place on a parchment lined baking sheet and allow to rise for 45 to 60 minutes. Preheat oven to 450F.
When the oven is preheating place another baking sheet (NOT GLASS) on the bottom rack. Have 1 cup of hot water ready to go.
After the dough has risen, use a sharp knife and make a 1/2" deep 'X' across the dough. Place dough in oven and pour water in the lower metal pan which has been heating in the oven. Quickly shut the door. This will create steam for the bread. Bake for 25 - 35 minutes.
Once its done cooking, move to a cooling rack and allow to completely cool.
Enjoy.
Ingredients
24 ounces of 105F water
2 pounds of all purpose flour
1 tablespoon of salt
1.5 tablespoons of yeast
I can attest that this bread is super yummy! So glad I got to try it
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