Rustic Bread

• 500 grams bread flour (about 4 cups)
• 13 grams kosher salt (about 2 1/2 teaspoons)
• 5 grams fresh cake yeast (about 1 packed teaspoon), crumbled
• All-purpose flour (for dusting)

1. Using your hands, mix bread flour, salt, yeast, and 2 cups (450 grams) room-temperature water in a medium bowl. Lightly knead, grabbing corners of dough, gently pulling upward, and pushing toward the center, until dough comes together. Dust another bowl with all-purpose flour and transfer dough to bowl. Cover with plastic wrap and chill 12-18 hours.
2. Turn out dough onto a lightly floured work surface, dust with flour, and press into a 8x5" rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough; working against friction of work surface, pull gently down toward yourself to create a rounded boule shape.
3. Transfer dough to a lightly floured parchment-lined rimmed baking sheet and cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6-12 hours.
4. One hour before baking, arrange rack in middle of oven; preheat to 500u0b0F. After dough has risen, slash dough with a razor blade or very sharp knife in 3 parallel slits at least 1/4" deep. Transfer baking sheet to oven, reduce oven temperature to 450u0b0F, and bake bread until crust is very brown and an instant-read thermometer registers 190-200u0b0F, 30-40 minutes. Let cool before slicing, about 2 hours.

kosher salt, cake yeast, flour

Taken from www.epicurious.com/recipes/food/views/rustic-loaf (may not work)