This recipe fits well into a workday of pomodoros. It requires a small amount of preparation the night before.
| Ingredients | Step |
|---|---|
| 250 g. bread flour 250 g. water 1/4 t. yeast |
Mix. Cover. Let sit overnight. |
| 500 g. bread flour 313 g. water 2 t. yeast 18 g. salt 35 g. olive oil (add second) |
Combine, adding olive oil after mostly combined. "Knead" by lifting the same direction repeatedly for 8 min, until smooth and stretchier. |
| Oil a rectangular pan with a tall lid well (two glass 9x13s work for this). Transfer dough to this pan; cover and let sit 25 minutes. | |
| Fold the dough each direction toward the middle, and cover (first fold). Let sit 25 minutes. | |
| Fold the dough each direction toward the middle, and cover (second fold). Let sit 25 minutes. | |
| Fold the dough each direction toward the middle, and cover (third fold). Let sit 25 minutes. | |
| Flour your surface. Turn out dough and stretch it into a rectangle. Make 7 loaves by: (1) Cut off dough, (2) Pull ends toward middle, (3) Press together, (4) Fold long edge together, (5) Press to seal. Let sit 25 minutes. | |
| Preheat oven to 425 degrees. Prepare 2 baking sheets with parchment. | |
| Stretch slightly and bake for 20 minutes. |
Source: Will