This Bread is TOO Easy To Be This Good...

By Brian Lagerstrom · 180 min

Ingredients

Instructions

1. Mix 360 g warm water, sugar, olive oil and bread flour in a bowl until combined, then finish with a wet hand. Cover and rest 30 minutes.
2. Mix 20 g warm water, the yeast and the salt in a small container. Add to the dough and squeeze with a claw-like motion for about a minute until well combined with no large clumps.
3. Cover and ferment at room temperature for 30 minutes.
4. Do a strength-building fold: stretch one side of the dough up until it resists, fold it over to the opposite side. Turn the bowl and repeat 4 to 5 more times, then flip the ball over and tighten it by tucking the dough under from 10 to 2 o'clock.
5. Cover and rest for 30 minutes.
6. Do a second strength-building fold as before, then tighten the ball again. Cover and refrigerate for 4 to 24 hours.
7. Pour about 1/4 cup olive oil into a 12-inch cast iron skillet. Place the cold dough in the pan, bottom side up.
8. Using oiled fingertips, dimple and gently stretch the dough toward the edges without forcing it. If it springs back, rest a few minutes and try again.
9. Cover and proof in a warm spot (ideally above 70°F/20°C) for about 60 minutes.
10. Drizzle the top with a little more olive oil, then dimple the dough 10 to 12 times, pressing down to the bottom of the pan. Cover and proof 30 more minutes, until doubled and full of bubbles.
11. Preheat the oven to 500°F (260°C).
12. Sprinkle the top with flaky salt. Bake 15 to 18 minutes, until deep golden and fully risen.
13. Remove from the pan immediately onto a rack and rest 15 to 20 minutes before cutting.

Summarized from Brian Lagerstrom's video. Watch it for the details.