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1
Incorporate the ingredients well one by one into a plastic bag.
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2
If you are in a hurry, skip the next step.
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3
If baking the next day, which yields the best result, fold the opening of the bag under and let sit in a warm place for 20-30 minutes then let it sleep in fridge for about 18 hours.
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4
To bake, slip a desired sizes of dollops of dough out of your bag onto a baking paper, spray with water, let sit for 20-30 minutes.
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5
(It rises wider but not necessarily higher.
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6
).
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7
Heat up oven to 220C or 450F with baking tray inside.
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8
Spray dough with more water and put the dough along with the baking paper onto the baking tray.
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9
Bake 15-25 minutes for small ones and 30-40 for large.
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10
Or, it is done when the color is right and the internal temperature reaches 80C or 175F If the color is getting too dark, cover with foil.
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11
Note: If you want a not-so-flat bread, you may fold the dough a couple of times (Jim Laheys No Knead video) or tuck the sides under (5 minutes a day bread video) .
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12
Note: If the bottom has no color, flip and bake 5 more minutes.
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13
Note: Just by adding the optional oil, this can become a low fat facaccia by poking some holes and brushing with some extra oil on top just before baking.
