Loaf of white bread |

Preparation time: 1440 min

Preheat your four at 450 °F

• Poolish

  In a bowl, pour your cold water, salt, stir with a fork to dilute the salt in the water.

  Add the flour then the yeast, stir again with the fork.

  Make sure all the flour is moistened, but we are not looking for the dough to be homogeneous.

  Cover your bowl tightly with plastic wrap. Do this at the end of the day, then leave the poolish on your counter overnight.

• Standing

  The next day, lightly flour your hands, bring the edges of the poolish towards the center of the bowl, repeat the operation as many times as necessary, so as to form a ball in the center of the bowl.

  Flour another bowl generously, place the ball of dough in it, covered with cling film.

  Let your dough rise for about 45 minutes to 1 hour. The dough should double in volume.

• Oven

  Place in your hot oven a pan of at least 5 liters in volume, with its adequate lid. This pan must be heated empty (blank) for at least 45 minutes, before receiving the bread.

• Shaping and Finishing

  Remove the pan from the oven, carefully turn the bowl with the bread dough over the hot pan.
  
  Cover the pan with the lid to enclose the bread, then place it in the oven for 30 minutes.
  
  Then remove only the lid from the oven, and continue cooking for another 30 minutes, in order to bring the coloring.
  
  When the bread comes out of the oven, remove it from the pan and place it on a raised rack to cool, without creating humidity.