No-knead Sandwich Bread

Ingredients

3 1/4 cups bread flour (433 grams) (see note above regarding alternative flours)

3 1/4 cups all-purpose flour (433 grams)

2 teaspoons instant or active dry yeast (8 grams)

1 1/2 tablespoon kosher salt (14 grams)

3 cups water (709 grams)

Directions

Combine flours, yeast, and salt in a large bowl. Add water and stir together with a wooden spoon to form a shaggy dough. Cover with plastic wrap or a tea towel and let proof at room temperature for around 5 hours. At this point the dough can be used immediately, or covered with plastic wrap and kept in the fridge for up to two weeks. On baking day, remove half of the dough from the bowl and return the remainder to the fridge. Turn the dough out on a floured surface and lightly knead 3–4 times. Shape dough into a rectangle approximately 8 in. x 12 in. Fold one third of the dough into the center, followed by the other third. Place seam side-down in a buttered loaf pan. Cover and let rise for approximately 1 hour, or until the dough has doubled in size. Preheat your oven to 450°. Dust the top of the dough with a little flour and score with a serrated knife. Bake for 30–35 minutes, or until the top of the loaf has just begun to brown. Let cool for at least an hour before slicing.

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