Ingredients:
379 g warm water (~38 oC)
8 g yeast
560 g flour (542-600 g acceptable)
10 g sugar
11 g salt (kosher)
Directions:
Combine water and yeast with a pinch of sugar, confirm yeast has activated with bloom. Leave water/yeast mixture to the side.
Place flour, sugar, and salt in the mixing bowl. Mix for 15 seconds.
Pour water/yeast mixture into the flour bowl and allow flour to hydrate for 5-10 minutes.
Knead dough for 5-6 minutes then rest for 5 minutes. Repeat 3 times.
Place dough onto a floured surface and form into a ball.
Place dough into a lightly greased bowl (avocado oil spray), and wrap the bowl with plastic wrap. Allow dough to proof for 2 hours.
Remove dough onto a floured surface. Knead back into a ball shape, then cut in half.
Shape each half into an 8x6 inch rectangle.
Fold like a letter, pinch down with palm. Give a gentle roll with seam down.
Place dough on a baking sheet lined with parchment paper (can use bread mold at this stage). Cover with lightly greased plastic wrap. Allow dough to rise for 30-45 minutes at room temperature. Score with sharpened greased knife after.
Bake at 400 oF until golden brown, about 10-15 minutes.