Active Time: 1 Hour
Total Time: 16 Hours
Combine the flour, water and salt and mix together until combined.
Wrap and leave at room temperature for 12 hours, this is called a poolish.
In a stand up mixer, combine the poolish and all the ingredients from the bread recipe.
Mix on low speed for 5 minutes, turn mixer up to medium speed and continue mixing for another 5 minutes.
Remove the bowl from the mixer and cover with plastic. Place in a warm spot and leave to bulk ferment for 1 hour.
After the bulk fermentation, remove the dough and place on a floured work surface.
Gently fold the sides of the bread into the middle. The dough has a high hydration so it will be tacky, place back in the bowl and cover.
Repeat this step 3 more times, every 30 minutes, Totalling 4 folds in 2 hours.
Preheat the oven to 425”F, with pizza stone in the oven (optional).
Once preheated, shape your dough into a rectangle shape, don’t worry if it is too tacky and doesn’t hold a traditional bread shape.
Allow bread to proof for 30 minutes in a warm spot.
Dust a pizza peel with flour and place dough in the center. If not using a pizza stone, place dough on a parchment lined baking tray.
Dust the top of the bread with flour and slide onto the pizza stone or place your baking tray in the oven.
Cook for 20-25 minutes or until golden brown.