Ingredients
3 cups warm water
1 1/2 tablespoon yeast (2 envelopes)
1 1/2 tablespoon kosher salt (I always forget to ask people what the difference between kosher and non-kosher salt is)
sprinkle of sugar
3 1/4 cups hi-gluten flour
3 1/4 cups oxident flour (lets be honest, I'm gonna try to just use bread flour because I'm not as dedicated a baker as Sarah is)
Directions:
- mix everything together in a bowl or container (first with a wooden spoon, then slightly knead in the bowl till all is moistened)
- Let rise for 2 hours (Sarah's recipe says "raise" for two hours, but I don't know how to actively raise dough)
- Refrigerate in the same bowl/container (cover with lid or plastic wrap) up to 14 days
- Divide into four balls (don't roll into balls, form into balls) and cut sliits on top
- Place on greased baking sheet
- Let warm 40 min to 1 hour 40 min
- Bake for 30 min in pre-warmed oven of 375
Sarah also says you can do half a recipe in a 3 quart container (otherwise you need a 6 quart container)
