Ingredients
Equipment
Method
Mix dough
- Combine the all the ingredients in a bowl and mix until no traces of flour remain.
Rest, stretch, and fold
- Allow to sit for around 20 minutes, then do a series of stretch and folds. The dough will still be very sticky at this point. Rest for another 20 minutes, then do another set of stretch and folds.
Ferment
- Cover the bowl with beeswax wrap, a plate, or a tea towel, move it to somewhere below 8ºC (46ºF), and ferment overnight. Alternatively, ferment at room temperature for three to five hours.
Punch down, divide, shape, and proof
- Punch the dough down and squash and fold it a few times to reinvigorate the yeasts. Divide if you are making more than one loaf.
- Squash each piece of dough into a flat rectangle, making it slightly smaller in width than your loaf pans, then roll up as if you were rolling cinnamon rolls. Use your hands to smooth any tears or marks in the dough, then place seam side down in buttered loaf pans.
- Allow to proof for around two hours. In a warm room, the bread will rise somewhat during this time. If your room is cold, it probably won’t rise much.
Bake
- Preheat the oven to 190ºC (375ºF).
- Brush top of the loaves with egg wash or milk. Place the loaves in the oven and cover them with a cookie sheet. Bake for 45 minutes, then remove the cookie sheet and bake for a further 5 to 15 minutes, or until the top of the loaves is a nice golden brown, the loaves feel light when you pick them up, and the bottom sounds hollow when tapped.