2 1/4 to 2 1/2 C. tepid water

2 T. active dry yeast

1/4 C olive oil

6 1/2 C. unbleached all-purpose flour

4 t. salt

Mix 1/2 cup of the water and the yeast together in a bowl. It will start to bubble and you can tell it is working.

Add flour and salt together in a large bowl. Add the yeast mixture, oil and 1 3/4 C. of the water. Blend this mixture and if it seems too stiff add some of the remaining water a little at a time. You want a soft, slightly sticky dough.

Place dough on a floured board and knead about 10 minutes.

Place dough in a greased bowl, cover and allow to rise (about 1 1/2 hours) until double. Punch down and let rise a second time.

Divide dough into 3 equal pieces and shape into a ball. Place each ball in an oiled gallon plastic bag and place in refrigerator 24 hours.

About 1 1/2 hours before you plan to bake take it out of the refrigerator and place on a floured baking sheet. Cover and let dough come to room temperature. It should feel spongy when you touch it. The dough also should have doubled in size.

Heat oven to 450°F. Using scissors, cut a crisscross in the top of each loaf. Brush the top of the loaves with olive oil, chopped rosemary and coarse sea salt.

Bake 15-20 minutes or until golden. Place on rack to cool.

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