• 16 ounces bread flour, about
  • 1/2 teaspoon dry yeast
  • 1 1/2 teaspoons kosher or sea salt
  • 1 1/2 cups water

Mix all the ingredients in a work bowl and turn the dough out onto a lightly floured surface to knead until very smooth. Place in a bowl and cover airtight.

Ferment for 2 hours, turning it out after one for a brief kneading. Divide the dough into eight equal bits, and round each one up nicely to rest, covered lightly, for 30 minutes.

Serves 4 – 7

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