recipes:overnight_bakery_bread [Recipe Book]

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<note warning>This recipe is tagged as incomplete, use at your own risk!</note>

====Overnight Bakery Bread====
Date added: 2022/02/11

===Ingredients===
  *4 cups bread flour
  *2 teaspoons salt
  *1/2 teaspoon yeast
  *2 cups water, lukewarm (70 F)

===Method===
  -The night before you want to eat bread, combine ingredients in large bowl. Stir to combine. Dough should be some what loose and goopy rather than elastic. This is a no-knead recipe so once mixture is fairly homogeneous, cover with plastic wrap and set aside in a warm place. 
  -Leave dough to rise for 12 hours. Prepare a silicon mat by flouring surface lightly. Turn dough out onto mat. Leave to rest for 15 minutes.
 -Flour hands and shape dough into desired shape. A round boule works well. Dust surface of dough with more flour and drape plastic wrap over the top.
 -Leave to rise in a warm place for about 2 hours.
 -Preheat oven to 450. While oven preheats, remove plastic wrap and place silicon mat on baking tray. Immediately before baking bread, fill a small baking pan with hot water and place in bottom rack of oven. Place bread in oven and bake for 35-40 minutes or until crust is crisp and brown, bread sounds hollow when rapped, and internal temperature reaches 206F. 

===Notes===
See this article from [[https://www.kingarthurbaking.com/blog/2017/04/07/using-a-thermometer-with-yeast-bread|King Arthur]] on baking temps for bread.
Inspired by: //original recipe link//