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In a large bowl, combine the bread flour and salt. Stir to distribute evenly.
In a separate small bowl, dissolve the yeast in the lukewarm water.
Pour the yeast mixture into the flour and stir with a spatula or wooden spoon until a sticky, wet dough forms.
Cover the bowl with plastic wrap or a clean towel. Let it rest at room temperature for 12–18 hours, or until the dough is bubbly and has tripled in size.
Lightly flour your work surface and gently scrape the dough out of the bowl. Do not punch down or knead — handle the dough gently to preserve the air bubbles.
With floured hands or a bench scraper, fold the dough over itself a few times to shape into a rough rectangle.
Transfer the dough to a well-floured baking sheet or parchment paper. Let it rest uncovered for about 30–45 minutes.
Preheat your oven to 220 °C (430 °F).
Bake for 25–30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped.
Cool completely on a wire rack before slicing.
Serving and storage tips:
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