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1
In a mixing bowl, whisk the flour, salt, and sugar together (if using honey or agave nectar, dissolve it in the lukewarm water instead).
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2
Stir the yeast into the lukewarm water, whisk to dissolve the yeast, then stir in the oil.
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3
Add the water mixture to the flour mixture.
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4
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
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5
If mixing by hand, use a large spoon and stir for about 1 minute.
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6
The dough should be wet and coarse.
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7
Let the dough sit for 5 minutes to fully hydrate the flour.
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8
Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 2 minutes.
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9
The dough will firm up slightly and become smoother.
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10
If its very stiff, add a little more water, 1 teaspoon at a time.
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11
The dough should be very supple and slightly sticky.
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12
Continue to mix with the dough hook on medium-low speed, or to mix by hand, for 4 minutes more, increasing the speed to medium-high or stirring more vigorously for the final 20 seconds to develop and organize the gluten.
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13
The dough will still be slightly sticky but will also feel stronger and more elastic.
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14
Transfer the dough to a lightly floured work surface with a wet bowl scraper.
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15
With wet or oiled hands, reach under one end of the dough, stretch it out, then fold it back onto the top of the dough.
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16
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
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17
The dough should be slightly firmer, though still very soft and fragile.
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18
Place the dough in a clean, lightly oiled bowl, cover, and let sit at room temperature for 10 minutes.
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19
Repeat this entire process three more times, completing all repetitions within 40 minutes.
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20
After the final stretch and fold, immediately cover the bowl tightly and refrigerate the dough overnight or for up to 4 days.
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21
The dough will rise to about double, and possibly triple, its original size within 8 to 12 hours in the refrigerator.
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22
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
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23
Remove the dough from the refrigerator about 3 hours before you plan to bake.
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24
Transfer the dough to a lightly floured work surface and divide it into two equal pieces for loaves or small pieces for rolls.
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25
Shape the cold dough into freestanding loaves (see page 20) or rolls (see page 25).
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26
You can use bannetons, couches, or the back of a sheet pan lined with parchment paper to proof the bread.
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27
Mist the dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for 2 to 3 hours, until increased to 1 1/2 times its original size.
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28
Preheat the oven to 500F (260C) and prepare it for hearth baking (see page 30).
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29
Uncover the dough 15 minutes before baking and score it with a sharp serrated knife or razor blade (scoring rolls is optional).
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30
Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, and lower the oven temperature to 425F (218C).
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31
Bake loaves for 15 minutes, then rotate the pan; rotate rolls after 10 minutes.
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32
The total baking time is 35 to 45 minutes for loaves, and only 20 to 22 minutes for rolls.
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33
The bread is done when the top and sides are a deep, rich brown; the loaf sounds hollow when thumped on the bottom; and the internal temperature is above 195F (91C) in the center.
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34
For a crisper crust, leave the bread in the oven for 5 to 10 minutes after you turn off the oven.
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35
Cool on a wire rack for at least 20 minutes for rolls and 45 minutes for loaves before slicing or serving.
