For a strong, airy/coarse crumb bread with distinct flavor, when you have time and space in the fridge, and no starter.
Preparation Day: 1 to 4 days in advance of baking
Tools:
mixer and bread hook or mixing bowl
scale
Ingredients:
Unbleached Bread Flour
salt
instant yeast
water
olive oil (optional)
corn meal
butter
Steps:
1. Add to mixing bowl: 567g flour, 11g salt, 4g yeast, 454g water, stir for 1 minute to combine ingredients
2. Cover and rest dough for 5 minutes,
2.5. Add 14g oil. (optional)
3. Stir again for 1 minute. Dough will be wet, sticky, and soft.
4. Cover and rest 10 minutes
5. Stretch and fold dough along all primary axes
6. Repeat 4. and 5. a total of 4 times (maybe less? maybe more?)
7. Put in the fridge, and wait overnight, or for up to four days.
Notes:
A. Resting Dough allows flour starches to hydrate before starting to work the gluten out
B. Fermenting over time in a cold environment
Resources:
Artisan Breads Every Day, by Peter Reinhart, pg 52
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