- 16 ounces bread flour, about
- 1/2 teaspoon dry yeast
- 1 1/2 teaspoons kosher or sea salt
- 1 1/2 cups water
Mix all the ingredients in a work bowl and turn the dough out onto a lightly floured surface to knead until very smooth. Place in a bowl and cover airtight.
Ferment for 2 hours, turning it out after one for a brief kneading. Divide the dough into eight equal bits, and round each one up nicely to rest, covered lightly, for 30 minutes.
Serves 4 – 7