4 C flour (I used just regular all-purpose)
1/4 tsp yeast (the little packet ones)
1 1/2 tsp salt
2 C warm water
*** In a large bowl combine all ingredients well ~ cover bowl with foil & let sit out at room temperature for 18 hours *** I know 18 hours seems like a long time but this is good to do on a Sunday afternoon & by mid Monday morning you are able to make bread
Then what you will want to do is just fold it over onto itself about 4 to 6 times....just to wake up the gluten...
Now it's time to shape the dough...
Find a nice flat spot on your counter - spray with just a bit of water to deter the saran wrap to slip when shaping the dough. Sprinkle saran wrap with flour so the dough does not stick as it will be sticky...put dough onto saran wrap & shape into the shape like a long oval....it does help if you also flour your hands. Pulling the dough really speeds up the process...
Once the dough is form transfer it to a large oiled sheet pan *** all I did was just flip it over *** If the dough loses shape just go ahead and reshape it. Now cover the dough with a clean cloth & let it rest for 2 hours at room temperature. Don't be alarmed if the dough does not rise....it should only be spreading.
After the 2 hours place baking sheet in a 425 degree preheated oven for 35 minutes.....
~resist the urge to peek~
recipe courtesy of foodwishes.com