MAKES ONE 10-INCH LOAF
This is an extremely easy loaf of bread to make, and baked on the Baking Steel, it has a crusty, inimitable texture that will fill you with pride; you won’t believe you were able to attain this crust at home! It’s perfect for sandwiches or served warm with olive oil for dipping.
500 grams (3¾ cups) bread flour
16 grams (1 tablespoon) fine sea salt
1 gram (¼ teaspoon) active dry yeast
1¾ cups water, warm (about 105°F)
Breadbasket (optional; see note on here)
1. In a large bowl, whisk together the flour, salt, and yeast.
2. Slowly add the water and mix with a wooden spoon to just combine.
3. Turn the dough out onto a floured work surface and knead for 5 to 6 minutes by hand (alternatively, you can mix for 3 to 4 minutes on medium speed in the bowl of a stand mixer fitted with the dough hook). You want to remove any dry clumps and form a nice, tight ball. Place in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let rise at room temperature for 24 hours.
4. Turn the risen dough mixture out onto a floured work surface.
5. With floured hands, shape the dough into a large ball by folding the sides in. Place the ball, seam-side up, in a floured breadbasket and cover with a damp towel. Let rest for 2 more hours.
6. Halfway through the resting period, position a rack in the middle of your oven and place the Baking Steel on top. Preheat oven to 400°F for 45 to 60 minutes.
7. Turn the dough onto a lightly floured pizza peel, seam-side down. With a bread lame or a razor blade, make 2 to 3 slits across the top of the dough, cutting 1/8 inch deep.
8. Use the pizza peel to launch the dough onto your Baking Steel. Bake for 20 to 25 minutes, rotating halfway through that time to ensure even baking. Remove from the oven with a pizza peel, transfer to a wire rack, and let cool completely before serving.
9. Store in a paper bag at room temperature for up to 3 days or freeze up to 1 month.