- 3 cups all purpose flour
- 1 teaspoon salt (the original recipe calls for 1¾ teaspoons salt, I found this made the bread too salty)
- ½ teaspoon yeast
- 1½ cups water (adjust as needed, I had to use an additional splash to make it all moist)
Tips: Use room temperature ingredients for best results. let The knead neats to sit for at least 12- 18 hours! Don't try to cut the bread right away when its stil warm, wait at least 15 minutes so that you don't tear the crust.
Directions:
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