Ingredients:
2c (240g) Bread Flour
2c (240g) All-Purpose Flour
1 packet (7-8g) Active Dry Yeast
2t (10g) Kosher Salt
1 3/4c (400g) Water
Directions:
Mix all five together until very well combined in a bowl at least 8 cups in size. Cover loosely. Let mixture sit at room temperature at least 5 hours or up to overnight. Move mixture to a refrigerator for at least 3 full days and up to 14 days. On baking day, preheat oven to just warm, 170 F. While oven is preheating, spray/oil/butter a 2 pound loaf pan (7 cups, 9”x5”). Scrape Bread mixture onto a lightly floured surface, and shape by hand into a generally-loaf-shaped blob. Put into the baking pan, and oil the dough’s top lightly. Cover pan of dough with plastic wrap, and move it into the warm oven, and TURN THE OVEN OFF. Let dough rise undisturbed 45 minutes to an hour, or until it just rises to touch the plastic wrap. Remove pan of dough from oven, uncover, and set oven to 450 F. Wait 15 minutes to insure oven is evenly heated. Move pan of dough to oven, and bake for 35-40 minutes. Remove bread from oven, and remove it from the pan to a cooling rack immediately to insure a nice and crispy crust.Let cool at least 45 minutes before slicing, and enjoy!
Presented by: Shawn Bank
Date: 2/5/18