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1
In a medium bowl, place the flour.
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2
Make a well in the center and add half of the water, yeast, sugar and salt.
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3
With hands or with a fork, mix flour from the sides of the bowl into the center until a sticky dough forms.
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4
Add the remaining water and keep kneading. Sprinkle hands with flour, if needed.
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5
Knead, pull and fold the dough, repeat steps until dough has a smooth consistency.
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6
Sprinkle dough surface of the flour, cover with plastic wrap and let rise until doubled in size.
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7
When the dough has risen, knead and punch for 30 seconds to remove air bubbles.
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8
Place the dough in a covered container or plastic bag and refrigerate for at least 24 hours or up to one week.
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9
When ready to bake, remove dough from the fridge, sprinkle with flour and shape with hands into desired form.
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10
Place on a baking sheet lined with parchment paper and sprinkle with flour and let it rise for 30 minutes inside the oven at 50u00b0C (approximately 125u00b0F).
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11
With a sharp knife, score dough surface with several shallow cuts.
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12
Increase oven temperature to 200u00b0C (approximately 400u00b0F) and bake for 20-30 minutes.
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13
Tip: To test for doneness, tap the bottom of bread. The bread should be light and make a hollow sound when tapped.
