Rustic Bread
Ingrediants
500 grams flour 1 protein 13%
400 grams of plain cold water
3 grams dry brewer's yeast
7 grams salt

Into a baking dish, Make a well of the flour. Add water. Add yeast. Add salt. Mix well in the well adding more flour from the sides in order to start developing gluten. Cover with a lid for one hour.
Using a wet hand, lift corners and fold over into the center of the dough. Do this several rounds.

Cover with lid and let sit for one hour.
Preheat oven to 480F.

Onto a well floured bench, let dough gently fall from the dish. Carefully, stretch out the dough into a square trying to maintain the air pockets. Fold in thirds over itself. Then fold again the opposite way. Do this twice finally forming a semi-ball. Place on cookie sheet lined with parchement that has been dusted with flour. Dust top of dough. Cover and rest 15 minutes.

Turn dough upside down onto the bench with parchement side up. Remove parchement. Carefully stretch out dough into a rectangle. Fold 1 third over to the center. Pinch to seal. Fold again and pinch to seal forming an oblong loaf.

place on a floured cookie sheet (seam side down) and cover to rest for 5 minutes.

Dust with flour and score with a lame (razor blade) or very sharp knife.

Bake at 480 for 20 minutes. Reduce heat to 390 for 35 minutes, for a total of 55 minutes.