1/4 tsp dry active yeast (I used Fleischmann's Rapid
Rise Yeast) (Note: if you want to use a traditional bread
technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual)
1 1/2 cups water (325 grams)
1 3/4 tsp salt
18 oz by weight all-purpose flour (500 grams), about 4
cups
- Mix dough and let rise 12-14 hours or until
doubled
- Punch down and shape loaves, let rise covered with
floured plastic 1 to 1 1/2 hr or until almost doubled
- Bake at 550 F. about 15 minutes or until
well-browned
- Spray with water before baking, at 5 minutes, and at
10 minutes during cooking