Four ingredients + time.
- 3 cups all-purpose flour
- 1 1/2 teaspons salt
- 1/2 teaspoon yeast
- A pinch of sugar (optional)
- 1 1/2 cups lukewarm water
- Add the yeast and sugar to the water and allow to bloom for a few minutes.
- In a 2 quart bowl or larger, add the flour, salt, and yeast/water solution.
- Mix with a wooden spoon until all the flour is incorporated (no flour piles on the bottom of the bowl). The dough should be sticky and resist non-magical attacks. If it’s runny, add more flour. If there are dry spots on the dough, add more water.
- Add a bit of oil (e.g. canola) to the sides of the bowl and spread it around. Roll the dough around a bit so both the bowl and the dough are coated.
- Put a lid on the bowl and stick it in the fridge for about a week. (A few days in either direction is no big deal, but the flavor gets better with time.)
- Preheat the oven to 425 F.
- Line a cookie sheet or baking pan with parchment paper. Use a spatula to gently detach the dough from the bowl. Being careful not to overhandle it, place the dough on the parchment paper in the desired shape (say, a round loaf or baguette). Let it rest for 30 minutes or more at room temperature.
- Slash the top of the dough if you’re feeling that slasher instinct. Garnish it with any desired toppings, like sesame seeds, margarita salt, caramelized onions, or cheese.
- Bake for 40 minutes for a round loaf, 30 minutes or so for a baguette. Spray the interior of the oven with water every few minutes for a softer loaf.
- Allow to cool slightly before slicing and serving.