Ingredients
1 cup All purpose flour
1 teaspoon Yeast
1/2 teaspoon Salt
1/2 cup Water
Preparation
Mix yeast and salt in cup.
Add lukewarm water
Put flour in bowl
Add liquid
mix
Continue adding additional flour until you get a wet dough.
Cover with plastic
Rest 30 minutes.
Pull up edge of dough and fold it over onto the other half, recover.
Do the folding process two more times each after another half an hour
Put bowl in the refrigerator overnight.
The dough should rise double
Let the dough get to room temperature
Turn out onto a lightly floured surface
Stretch the dough until its about three or four by ten inches or so
fold the short side so the dough is 2 is by ten.
Pinch the dough down
Fold the dough again, same way. Pinch down.
Fold a third time, same way. Pinch
Let rest.
Cut three long, not deep (1/16 inch) slits in the dough. The slits should run diagonal nearly the full length of the loaf
Heat oven, preferably a La Cornue, to 425.
Put a stone on the top shelf
Put a pan of water on the shelf below the stone to add humidity to the oven.
Let the dough rest about 30 minutes
Move the dough on a floured surface (cutting board?) or on parchment paper and put it into the oven.
Cook 10-15 minutes, until the dough sounds hollow when you knock on the crust.
Remove from oven
Brush with melted butter or olive oil
Sprinkle with kosher or sea salt.
