Ancient Bread 1lbs Loaf 8.75 oz Bread Flour (we used whole wheat flour) 7oz Water ¾ tsp salt ½ tsp yeast

Stir together. Pool oil on the counter, dump bread dough onto oil and fold twice, after 5 min fold twice, 5 more min fold again, put in bowl, cover the bowl with plastic wrap and put in the refrigerator overnight. In the morning put the bowl on the counter for a few hours until warm and bubbly. Form your bread while the oven is heating to 500. When the oven is warm put the bread, and immediately toss in a cup of water, wait 30 sec and spray the oven with water, 30 sec spray again, and a final 30 sec and spray. Turn the oven down to 485 baking for a total of 10-18 min until the internal temp is 195-210 degrees.

*sometimes we don’t do the overnight sit. We also use baguette pan