Here's how it works.

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Ingredients
Instructions
  1. Put the water where you want to store the dough.
  2. Add yeast and salt, and mix together.
  3. Add bread flour, and mix again. No need to knead, only to mix until it’s roughly one texture.
  4. Cover with saran wrap and let rise for two hours.
  5. Put it in the refrigerator and use as needed. It should be good for at least two weeks.
  6. Preheat oven to 450.
  7. Grease pan with flour and butter and/or wax paper. Good wax paper is a big win, but bad wax paper only makes things worse.
  8. Make desired shape of dough. Remember that it doesn’t have to be that high, it will rise again.
  9. (Optional) You can let the bread rise again. It’s probably better if you do that for a half hour to an hour, but you don’t need to. We mostly skip it.
  10. (Optional) If desired, place flour over loaf and make slash marks on the top to get more crisp. This totally is not actually necessary. We mostly skip it.
  11. Place in oven.
  12. (Optional) Have a pan on the rack below the bread, and dump a cup of warm water into that pan to generate steam. Again, slightly useful, not actually necessary. We mostly skip it.
  13. Bake bread for 30 minutes or until it’s about as done as you’d like. Ovens and preferences vary.
  14. Serve as desired, preferably with some combination Kerrygold Butter, Sea Salt, fresh ground black pepper, jam, honey, high quality olive oil, burrata, and other neat stuff like that.
Recipe Notes

The recipe emphasizes flexibility in timing and technique. The dough can be stored for up to two weeks, and several steps are considered optional. The author suggests serving the bread with a variety of accompaniments like butter, salt, pepper, jam, honey, olive oil, and burrata.

User Feedback

The recipe includes several optional steps (second rise, flour slash marks, steam generation) that are noted as being frequently skipped by the author. The timing is flexible, and the dough can be refrigerated for up to two weeks.