3 cups (360g) bread flour + more for dusting
1¼ tsp sea salt
¼ tsp active dry yeast (really, that's all!)
1½ cups (350ml) warm water
- In a medium-sized bowl, stir to combine the flour, salt and yeast.
- Add the water and stir for about 30 seconds until combined.
- Cover with cling film and let rest at room temperature for 12-18 hours the dough should be more than doubled in size. Overnight is your best bet.
- Using a spatula to help scrape the mass of sticky dough out of the bowl, onto a generously floured, long piece of parchment paper. Sprinkle flour on top of the dough and on to your hands, or you can try to use utensils, like a couple of knives instead. It is VERY sticky! Roughly form a long, skinny, baguette-like shape. Fold over the parchment paper an let rest again in a draft-free spot for 1-2 hours, until it almost doubles again.
- Half an hour before the end of the second rise, preheat the oven to 450°F (230°C) and insert a large baking tray.
- When ready to bake, you can brush the top with egg white, or milk and give a good sprinkle of sea salt and some small sprigs of rosemary if you like. Lift the parchment paper up place onto the really hot baking tray. Bake for 40 minutes or until golden brown.
- Let cool for an hour before cutting (if you can). This resting period is important gives the crust its delicious crunch while keeping the inside moist .
- When cooled completely, store in a brown paper bag, or a make a parchment paper bag, stapling the sides together. If not eating within a few days, slice and store in the freezer for future use.
SEVEN GRAIN VARIATION: 2 cups bread flour, ½ cup stone ground whole wheat flour, ¾ cup seven grain cereal*, 1 tsp salt, ¼ tsp yeast, 1½ cups water. (*This is a grain mix for a hot cereal, like porridge. I buy mine from the bulk section at Whole Foods.)