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Ingredients
- 1/4 tsp Yeast Dissolved In
- 1/4 c. Lukewarm Water
- 2/3 c. Flour
- 1 tsp Yeast Dissolved In
- 1/4 c. Lukewarm Water
- 3/4 c. Cold Water
- 2 3/4 c. Flour
- 1 1/2 tsp Salt
Directions
- Cover starter mix tightly and let rise 3 - 5 hours.
- After the addition of the salt beat the*ell out of this till very, very elastic. (15 min in a heavy duty mixer with dough hook) Knead in sufficient more flour to make a still soft dough. Let rise about 3 hrs Place in a lightly oiled zip lock bag and refrigerate2 - 8 hrs.
- Scrape dough out onto well floured board Handle it with floured hands while shaping into a long log. You can brush off the flour after the bread is baked. Cover and let rise till puffy. While dough is rising, preheat oven, with tiles on rack, to 425 degrees. Handle dough gently but just use your hands under it to carry it to the warm oven and place on tiles. Stretch the dough slightly as you do this. Bake about 30 - 40 min till done. The crust should be thin and crisp. If you want a thicker crust, steam the oven during the first ten min.
- It works best with unbleached white flour but whole wheat is OK (takes more kneading, has less crisp crust and may become a little sour)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 737g | |
| Calories 1569 | |
| Calories from Fat 37 | 2% |
| Total Fat 4.42g | 6% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3511mg | 146% |
| Potassium 558mg | 16% |
| Total Carbs 327.81g | 87% |
| Dietary Fiber 12.6g | 42% |
| Sugars 1.15g | 1% |
| Protein 46.03g | 74% |
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