Flour – 1200g<\/p>\n
Water – 792g<\/p>\n
Salt – 31g<\/p>\n
Instant Yeast – 8g<\/p>\n
Mix it all in a mixer for 5-10 minutes.\u00a0 Let rise till doubled.<\/p>\n
Preheat oven to 425F<\/p>\n
Split dough to 2 loafs (kneed the balls first) and put in a loaf pan.<\/p>\n
Let rise in the pan covered with a wet towel. About an 30 minutes to an hour.<\/p>\n
Slit the loafs from the top 2 to 3 times with a sharp knife.\u00a0 (This is for pressure relief)<\/p>\n
Plop them in the oven middle rack,\u00a0 \u00a0put a container with hot water on the bottom shelf.\u00a0 (about 1 cup)\u00a0 (This will create a nice crust)<\/p>\n
Reduce oven temp to 370.<\/p>\n
bake for 20 minutes and rotate pans.<\/p>\n
Bake for another 15 minutes then check for doneness.\u00a0 \u00a0With an instand thermometer.\u00a0 \u00a0should be at least 190f.\u00a0 \u00a0If it’s less keep it for a few more minutes.\u00a0 \u00a0Don’t go over 200f.<\/p>\n
ENJOY!<\/p>\n