Ingredients:

  • 2 cups (300 grams) flour
  • 1 teaspoon (10 grams) salt
  • 1 teaspoon (5 grams) active dry yeast
  • 1 teaspoon (5 grams) active dry yeast diluted in 1 cup water



Recipe:

Combine all the dry ingredients (flour, salt, and 1 teaspoon of active dry yeast) with a whisk in a big mixing bowl.
Dilute the other teaspoon of yeast in a measuring cup of luke-warm water —stir with a fork to dilute better.
Pour the cup of water/yeast into a "hole" made in the dry ingredients in the center. Whisk the dry ingredients in the liquid with a fork, incorporating them gradually, and finally combining them all.
When everything is more or less combined, use your hand to shape a ball of dough, and knead the dough for 5 or 10 minutes. Kneading just consists of pressing the dough, flattening it, reshaping it into a ball, pressing it, and so on. If the dough is too sticky, add flour, if it's flaky, add water in very small quantities at a time. Flouring your hands will help; and, if you don't knead the dough in the mixing bowl, you may need to flour the kneading surface.
When you've kneaded the dough, put it in a mixing bowl and cover it with a wet towel (the towel must be fully wet but not dripping).
Let the dough rise over night (8-12 hours). If you have time before you go to bed, take it out of the mixing bowl and knead it one more time —re-place it in the mixing bowl, re-wet the towel, and re-cover the bowl with it.

In the morning, take the risen dough out of the bowl and knead it just enough to shape it into a ball, or into whatever shape you want your bread to have.
Incise the dough with the thinner and sharper knife you have (one or two long incisions are probably enough). Flour the dough if willing.
Bake in a preheated oven for about 30-50 minutes at 400°F (200°C). Cool on a cooling rack.
Enjoy!


More:

This bread tends to get dry fast, so if you have more dough than you want to eat, don't bake it all, put the extra dough (after it has risen) in a closed container (larger than the dough in case it rises) and refrigerate for up to an extra day and night. You can also freeze the dough for more than a night: shape the extra dough in the shape you'll want the bread to have and freeze it. Then either take it out of the freezer enough time for it to soften and you to incise it and then bake it; or else start cooking it and take it out of the oven a few minutes later to incise it, and then put it back to bake it.