In a large mixing bowl, whisk together the flour , yeast , and salt until evenly combined.
Step 2: Add Warm Water
Pour the warm water into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until a shaggy dough forms. Don’t worry if it looks messy—it will come together during resting.
Step 3: Let It Rest
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 8–12 hours . This long rest allows the gluten to develop naturally, so no kneading is required. During this time, the dough will rise slightly and become bubbly.
Step 4: Shape the Dough
Once rested, lightly flour your work surface and scrape the dough onto it. Handle it gently—don’t overwork it. Shape it into a round loaf or oval batard by folding the edges toward the center.
Step 5: Second Rise
Place the shaped dough onto a piece of parchment paper or a floured baking sheet. If desired, sprinkle some cornmeal or semolina underneath for added texture.
Cover the dough again with a towel and let it rise for another 1–2 hours , or until doubled in size.
Step 6: Preheat Your Oven
About 30 minutes before baking, preheat your oven to 450°F (230°C) . If you have a Dutch oven or cast-iron pot, place it in the oven to heat up (optional but recommended for a crustier loaf). Otherwise, use a regular baking sheet.
Step 7: Bake the Bread
Discover the Secret to Radiant, Youthful Skin
Tamales Recipe
Enjoy the Wholesome Benefits of Garlic Infused Olive Oil
BENEFITS OF RED ONION
Most people will never know
Paul Alexander: A Story of Resilience and Triumph – RIP
Pulled out some deli meat from fridge. My mother-in-law says it’s wasteful not to use it, but it looks bad to me. What should I do?
A good dish of veal marengo, Italian stew
I always soak store-bought chicken in salted water. I didn’t know about this earlier.
