1 kgm flour
622ml cool water
25.9 g salt
1.13 g yeast
Add water to a mixing bowl and dissolve salt
Add 10% of flour. Mix with hand or wooden spoon
When you have a smooth batter like consistency add yeast and dissolve it.
(yeast should not be in direct contact with the salt because it will DIE)
Gradually add the rest of the flour while mixing until you have one single mass.
Move the dough onto the countertop and start kneading.
Knead by hand for 15 -20 minutes or in a stand mixer at low speed for 10-15 minutes until you get a smooth dough. The goal is to add air and develop gluten.
Leave to rest for 15-30 min covered.
Fold the dough over itself several times a few times to make a smooth round dough.
Place in an airtight container or a bowl covered with plastic wrap. Let rise for 14 hours.
The end.
