Servings  3loaves

Prep Time  20minutes

Cook Time  20minutes

Passive Time  3days

Ingredients

Poolish:

2cups all-purpose flour

1cup water(cool)

1/8tsp active dry yeast

Dough:

3cups flour

1cup water(cool)

1 1/2tsp salt

1tsp instant

Instructions

Day 1

1. To make the poolish: In a large bowl, thoroughly mix together 2 cups flour, 1 cup cool water, and 1/8 teaspoon yeast. Cover with a damp towel and let sit in a cool spot for 14-24 hours.

Day 2

1. When the poolish is 2-3 times larger and full of bubbles, add 1 tsp yeast, 1 1/2 tsp salt, 3 cups flour and 1 cup water. Use the slap and fold method to form a dough ball. After a few folds, it won’t stick any more. After about ten folds, get most of the goo off your hands and see if it is still sticky. If it is, work in extra flour. You’re looking for a very soft, moist dough. But not sticky. If it is a rainy day – or humid – you will definitely need more flour. Place in large bowl and cover with damp hand towel. Place over a bowl of ice if you don’t have a cool spot.

Day 3

1. Take the dough out of the bowl, slap it around a few times, shape into a ball. It should be airy and soft. It’s already so different from yesterday – the gluten has developed. Return to bowl, cover it back up with damp hand towel for 3 hours.

2. Cut the dough into 3 pieces and shape into logs. Let rest 20 minutes. Try not to disturb the holes. Be gentle at this point. Put baking stone in oven and preheat to 450F.

3. Slit with a razor, spray with water, and bake at 450F until cooked – about 20 minutes. Bake directly on stone or baking sheet.

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