It Took 3 Days to Make This Dough (and It Was Worth It)

Start with 500 g of bread flour.

Add 16 g of sea salt and whisk.

Add 1 g of instant dry yeast and whisk again.

Add 350 g of room temperature water.

Mix with your hand just enough to bring it together.

Knead the dough right in the bowl.

Remove from the bowl and clean it.

Knead the dough a few more times.

Place it back in the bowl, cover, and let rest for 24 hours at room temperature.

Place in the fridge for 2 days.

Remove from the fridge; the dough will feel cold and dense.

Divide the dough into three equal portions.

Flour your hands and make dough balls by folding each portion in half, rotating it 90 degrees, and folding again, repeating about 15 times until you have a taut ball.

Place the smooth side into your palm and pinch the seams to close.

For another method, fold each end over and pinch it closed on the table.

Dust a sheet tray, place your dough balls on top, and cover.

Let rest for 3 to 4 hours at room temperature.

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