5-6 minutes of total work. Makes 4 loaves
Recipe part 1 -Dough 10 hours before baking
Weigh 950 grams of bread flour – Bob’s Red Mill Artisan Bread Flour
2 teaspoons (16 grams) of salt (like La Baleine fine although any non-iodized salt works) mixed in.
3/4 teaspoon (2 grams) of yeast (like Fleishmann’s) mix in last
730 ml of water at room temperature. Note this weighs 730 grams. Mix until all flour mixed in. Cover for 10 hours at room temperature.
Part 2 Bake
pre-heat oven to 480 F
Flour a tray and take out dough using a pastry knife
Split into 4 without removing the dough air
Put baking paper on a metal rack and place 4 dough pieces
Bake for 25 minutes