5 min artisan bread

680 g (3 cups) water
1 tablespoon yeast
2-3 teaspoons kosher salt
910 g (6.5 cups) flour

Mix and incubate at room temperature for 2 hours.

[optional] rest in fridge for up to two weeks

Shape into loaves and proof at room temperature for ~90 minutes

Bake at 450F for ~30 minutes or until internal temperature of the loaf is 203F

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