Created by Galley_Wench on August 29, 2013
Step 1: MIXING:
Step 2: In a large bowl, combine all of the dry ingredients.
Step 3: Mix together the liquid ingredients and stir (either by hand or by machine) into the flour mixture for about one minute (the dough should wet and coarse).
Step 4: Let the dough rest for 5 minutes to fully hydrate the flour.
Step 5: Continue to mix (machine or by hand) for another 2 minutes.
Step 6: The dough should firm up slightly and become smoother; if it's very stiff add a little more water 1 teaspoon at a time, if too wet, add a little more flour.
Step 7: Knead the dough for another 3 minutes; the dough will still be slightly sticky but will feel more elastic.
Step 8: Transfer the dough to lightly floured work surface with a wet bowl scraper.
Step 9: With wet or oiled hands reach under the bottom end of the dough and stretch it out, folding it back on top of the dough (much like folding a letter).
Step 10: Do this from the other end and then from the each side, then flip the dough over and tuck into a ball.
Step 11: Place the dough in an oiled bowl, cover and allow to rest for ten minutes.
Step 12: Repeat the stretch and fold process three more times, completing all the repetitions within 40 minutes.
Step 13: After the final stretch and fold, immediately cover the bowl tightly and refrigerate the dough overnight or for up to 3 days.
Step 14: The dough will double in size within 8 to 12 hours in the refrigerator.
Step 15: BAKING DAY:
Step 16: Remove the dough from the refrigerator about 3 hours before you plan to bake.
Step 17: Shape the dough into a loaf, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Step 18: Cover the pan with lightly greased plastic wrap or an acrylic dough cover, and allow the bread to rise till it's crowned about 1 inch over the rim of the pan (2 to 3 hours).
Step 19: Bake the bread in a preheated 350°F oven for 35 minutes, or until its interior registers 190°F on an instant-read thermometer.
Step 20: Remove the bread from the oven, take it out of the pan, and allow it to cool on a wire rack.