Jeff Hertzberg, a physician from Minneapolis, devised this streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world’s easiest yeast bread. Featured in: Soon The Bread Will Be Making Itself.
Category: Bread
Cuisine: not set
1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached all-purpose flour , more for dusting dough
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