- 20 ounces (3 2/3 cups) bread flour
- 14 ounces water (1 3/4 cups)
- 1 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
Combine flour, water, yeast and salt in a bowl. Mix with a wooden spoon until all the ingredients are combined and the mixture begins to get smooth. Drizzle the oil into a clean bowl, and move the dough to the oiled bowl, turning to coat on all sides. Cover the bowl with plastic wrap and put it in the refrigerator overnight.
Remove the dough from the refrigerator and let it rest, still in the covered bowl, for an hour at room temperature. Grasp the two sides of the dough and pull gently outward until the dough is three times its original width. Fold the two sides inward, like you are folding a letter. Turn the dough 90 degrees and repeat this procedure. Turn the dough 90 degrees again and repeat. For this final fold, the dough should be stiffer and more elastic. Seal any seams and turn the dough over so the smooth side is on top.
Sprinkle some cornmeal on a baking sheet and place the dough on the sheet, gently forming the dough into a log . Sprinkle some flour on top of the loaf and cover the loaf with plastic wrap. Set the dough aside to rise until doubled, about and hour. Meanwhile, preheat the oven to 425 degrees
When the dough has doubled, spray the surface with water and place it in your preheated oven. Bake until golden brown, about 35 minutes. Move the dough to a rack to cool before slicing.
From Serious Eats