1. Dissolve the yeast in one cup of lukewarm water in a large bowl. 2. After a minute or two, add one cup of flour and mix. 3. Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands. 4. Cover the bowl with a towel and let the dough rise overnite at room temperature. 5. The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while. 6. If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry. 7. Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes. 8. Now, take the dough on your board and pound it heavily with a rolling to flatten it. 9. Fold the dough and pound it again until flat. 10. Repeat this process 7 or 8 more times. 11. Now let the dough (and the cook) rest for ten minutes. 12. Form the dough into a ball, place on a board or counter and cover with plastic wrap. 13. Let the dough rise for two and a half hours at room temperature. 14. Pre-heat the oven to 425 degrees. 15. With a small, sharp knife, make five parallel cuts, approximately 1/4" deep, along the top of the loaf. 16. Place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knock on the bottom. 17. Note: If you are planning to make this bread again in a few days, reserve a cup of dough for a starter and save it in the fridge--but don't keep it past a third day; when you are ready to make the second batch, bring the starter to room temperature, and proceed, skipping the overnight proofing. ---------------------------------------------------------------------------
Nutrition
Ingredients
