FRENCH BREAD



Bread
3cps flour
1 5/8 water
1/4 tsp yeast
Salt
3 and a half tsp. salt
Pre-heat oven to 475 degrees


Place flour, salt, yeast in a bowl


Add water and mix with a rubber spatula


Stop mixing as soon as all the water is absorbed; the dough does not have to be smooth, or pressed together into a ball. I fold the flour onto the water, around the bowl until the dough comes into a ball-like mass.


Funny thing about this recipe; you do not touch the dough; instead, you cover it with a napkin and let it sit overnight, 12-18 hours. 

Pre-heat the oven about fifteen minutes; sprinkle some flour on the dough, use the spatula to free the dough from the bowl; place the dough on a baking sheet coded with vegetable oil and transfer the baking sheet to the oven; let it bake for thirty minutes; for a darker crust, extend baking to thirty five minutes.


The bread comes out with a firm crust; the inside is spongy and absolutely delicious.



Serve with a good olive oil, preferably Italian.




ARDOINO FRUCTUS EXTRA VIRGIN OLIVE OIL, LIGURIA, ITALY



ARDOINO FRUCTUS E.V.O.O.