TallyTechnicolor⚤
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4 + 1/4 cups all-purpose flour
1 + 3/4 tsp salt
1 tsp instant yeast
1 + 2/3 cups water (or as needed)
2 tbsp olive oil
1 + 3/4 tsp salt
1 tsp instant yeast
1 + 2/3 cups water (or as needed)
2 tbsp olive oil
Mix everything til wet dough forms. Don’t overwork it.
Proof for 3 hours, folding every 30 minutes.
Turn dough out on a floured surface. Cut in half, form two loaves about 2 inches thick. Proof for 90 minutes to 2 hours, until puffy. While proving, preheat oven to 500F.
Put loaves on baking parchment and steam the oven. Bake 5 minutes, then reduce heat to 450F and continue baking until delicious (about a half hour).
Best for soup dipping, Italian-style sandwiches, or making garlic bread.
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