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1
Mix all ingredients by wooden spoon or by hand until well mixed.
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2
Place in an oil sprayed 5 qt bowl and cover with sprayed plastic wrap.
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3
Let rest on counter at 70 F for 2 hours or at 80 F for 1 1/2 hours.
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4
Place in the fridge overnight or for several days.
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5
Gently remove from bowl and divide into two pieces with a dough scaper or knife and stretch the outter film of the dough until a tight surface and a log shape is formed.
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6
Place into oiled 8 x 4 loaf pans.
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7
Rest at 70 to 80 F for 1 1/2 hours or until doubled in size.
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8
30 minutes before baking, place a large roasting pan with lid into the middle of the over and preheat oven to 450F.
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9
When the dough is about 1 inch above the pans, carefully remove the lid to the roaster and place the two pans into it.
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10
Wear mitts or use pot holders to avoid being burned.
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11
Add 1/4 cup of hot water to the roaster carefully.
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12
Replace lid and bake for 20 minutes.
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13
Rotate roaster pan and check on browning.
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14
If not browning, leave lid off and bake for 15 to 20 minutes until internal temperatures are 200 - 210F.
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15
If browning, replace lid and bake for 15 to 20 minutes more until internal temperatures are 200- 210F.
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16
Carefull remove loaves and turn out on wire rack and cool for 30 min to an hour before cutting.
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17
Note: The yeast can be cut down if resting time is increased before refrigerating.
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18
The key is to get the dough to finish rising, flatten, or begin to collapse before refrigeration.
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19
1/2 tsp yeast requires up to 12 hours for rising which improves flavor.
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20
I often use instant yeast and about 25% less than listed here.
