Low-Salt White Bread
Serves: 24Hands-on: 30 minutesTotal: 13 hours 10 minutesDifficulty: Medium
- 1 tsp. active dry yeast
- 1 tsp. granulated sugar
- 1⅓ cups lukewarm water (about 105°)
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. fine sea salt
- 4 cups unbleached bread flour
- To make the dough: In the bowl of a heavy-duty electric mixer fitted with a dough-hook attachment, combine the yeast, sugar, and water. Mix on lowest speed to blend. Let stand until the yeast bubbles, about 5 minutes.
- Add the oil and salt; mix on lowest speed to blend. Add 3 cups of the flour and resume mixing at the lowest speed, adding the remaining flour a little at a time until the flour has been absorbed and the dough forms a ball and pulls away from the side of the mixer. Increase mixer to the speed recommended by the manufacturer for kneading dough; mix until the dough is soft and has a satiny sheen, about 4 to 5 minutes.
- Transfer the dough to a bowl that has a capacity of 3 times the size of the ball of dough; cover tightly with plastic wrap and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, about 12 hours.
- Treat a bread pan with olive oil. Remove the dough from the refrigerator and punch down. If necessary, rub a little olive oil on your hands and work the dough by folding it over itself a few times, pinching the resulting “seam” together. Arrange in the pan, seam-side down. Brush a little oil over the top of the dough. Cover with a cotton towel and set in a warm place and let the dough rise until doubled in size. Preheat oven to 350°.
- Cut 1 or 2 slits in the top of the dough. Bake for 30 to 40 minutes, or until the bread has a hollow sound when “thumped.” Let cool in the pan for a few minutes, then remove from the pan and cool on a wire rack.