Categories: Breads

Ingredients

• 3 c water
• 8 c flour
• 1 TB salt
• 1 TB yeast

Directions

1. Add half dry ingredients to water, stir.

2. Add remaining – soft dough.

3. Fold dough over several times, let dough rest 2hours.

4. Refrigerate overnight up to tch, 7 days.

5. To bake:

6. Remove 1/4 batch, shape into rough oval, rest 15min.

7. Fold in half, seal edges with heel of hand.

8. Flatten slightly, fold lengthwise and seal again.

9. Roll into 15" log

10. Rise 1-1/2 hours

11. 450/25min

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