Artisan bread. This is a far different concept than I have ever used to bake bread, I can bake bread in the bread baker in a very short time......like maybe five minutes non passive cooking. But, this bread is more artisan than what comes from the bread baker.
This calls for bread flour. One of thei-tubes I watched said that all purpose flour works too.
In a large bowl, mix.
3.5 cups flour
2 tsp table salt
1/2 tsp bread baker yeast
Add 14 ounces of cool water.
Stor dry ingredients to incorporate the salt and yeast. Add water and stir until dough forms a ball. Cover with plastic wrap and set out on a counter for 8-24 hours.
(My dough looked untouched after 10 hours. It was a sponge at 23. It might have been sooner, but I went to bed and looked at ot on the morning, )
Flour your counter or a board and dump the batter out . Flour the mass and using a dough scraper, form it onto a loaf. Dough will be sticky and soft. Turn it into a greased loaf pan.
Cover and let proof for 1-1/2 hours in a warm place. Meanwhile place the oven rack in the middle of the oven. 15 minutes before your 1-1/2 hours so up. Preheat the oven to 400 degrees. After the 1-1/2 hours loaf should be over the top of the pan, Bake 45 minutes. Total non- passive cooking about 15 minutes.
Sponge after 23 hours
Proofing , taken before it was done.
Done after 45 min.