Loaf of white bread --copy

Preparation time: 1440 min

Preheat your four at 450 °F

• Poolish

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

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

  Be sure that the flour is hydrated, we are actually not looking for a smooth dough here.

  Cover the bowl with plastic wrap. Do this operation at the end of the day and leave the poolish to proof on your counter overnight.

• Shaping and proofing

  The next day, flour your hands and bring the edge of the poolish to the center of the bowl, repeat as many times as necessary so you give it the shape of a ball.

  Flour generously an other bowl and place the dough in it. Cover with plastic wrap.

  Leave to proof for 45 minutes to an hour. The volume of the dough must double.

• Preparing the oven

  Place in your hot oven, a 5l capacity pot with the appropriate lid. The pot must heat up for at least 45 minutes before ypu place the dough in.

• Last touch

  Take the pot out of he oven, remove the lid and flip around the bowl with the dough inside over the pot.

  Cover back up the pot and place it back in the oven for 30 minutes.

  After these 30 minutes, remove the lid to allow the coloration for an other 30 minutes.

  Once your bread is cooked, remove it from the pot and place it on a baking rack to cool it down without creating humidity.