Make it and be amazed.
Makes 1 large loaf, 6 small rolls and 1 smaller long loaf.
Start this recipe a day ahead to rest the dough.
1 kg bread flour, plus extra to dust (Sshh – don’t tell anyone but it works with bog standard plain flour as well)
1 tbsp instant dried yeast
1½ tbsp salt
950ml lukewarm water
In a large bowl, combine the flour and yeast. Mix in the salt and water until well combined. Cover with cling wrap, and refrigerate overnight. Note: this is a really wet dough.
Remove the bowl from the fridge 1 hour prior to cooking, and leave it to come to room temperature.
Preheat the oven to 220°C. Line 2 baking trays with baking paper, and generously dust them with flour.
Place half of the dough onto one tray and place in the oven for 1 hour or so until it looks golden, and the inside sounds hollow when you knock on the base with your knuckles. Make 6 small rolls and a smaller long loaf with the remaining dough. (You’ll notice that the form actually has a profound impact on openness of the crumb. The larger loaves are denser and have a crumb that is a lot less elastic compared to the ciabatta-like openness of the crumb of the rolls. The larger, heavier loaves do, however, make exceptionally good toast)
Bake this next batch of bread (and rolls) in the oven for about 40 minutes, or until golden and sounds hollow inside when you tap it.