Ingredients
Starter
Directions
- 1
The night before make starter simply by mixing bread flour, water, yeast and honey. Cover and let rest on the countetop for about 4-5 hours. Then place it in the fridge overnight.
- 2
The day after, using a fork or your hands, mix in the starter, the rest of the flour and the water. Then add salt. Finally, add the EVO oil. NO KNEADING required.
- 3
Cover and let rest for 45 minutes. Then do some stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights 'focaccia' to see how I do it, it's very simply, I promise). Do this until the dough starts to resist and gets tricky to keep doing stretches without breaking it.
- 4
Flip seam side down, shape into a ball and place it in a slightly greased bowl and cover.
- 5
Let rest the dough for 1.5-2 hours (it has to double in volume).
- 6
After this, generously dust the cutting board with flour. Place the dough and gently give it a rectangle shape. Dust the top of the dough with flour as well.Cut into 2 loaves or 4 rolls.
- 7
Layer baking pan with parchment paper and place the 2 loaves flipping them upside down. Cover and let rest for 45-60 minutes (depending how warm it is in your house).
- 8
Preheat oven at 455°F.
- 9
Place a cast iron (or any other pan that can handle high heat) in the bottom.
- 10
Place the bread in the oven, fill the cast iron with ice so it creates steam that will help with the crust.
- 11
Bake for about 15-18 minutes, until a beautiful golden brown color on top. Please CHECK, every oven is different. We didn't bake our too long because we wanted a softer crust so everyone could enjoy it.
