Allow 12-24 hours to give the yeast enough time to eat through the sugars in the flour.Don't worry if it doesn't look "risen", when you shape it you will feel the dough has a nice elasticity, which means it is ready, it should stretch easily, but not break.I have given the water in mls as it is more accurate, but it is about 1½ cups.You want the water to be tepid, not hot, I wait till it feels just warm on the inside of my wrist.Add the water slowly, a little at a time, until all of the flour is mixed in, you may not need it all.The mainstream appeal can be credited to Sullivan Street Bakery founder Jim Lahey who wrote about its wonders in the New York Times in 2006. My research showed me that this concept is not new, there are thousands of variations online and evidence that it goes back possibly hundreds of years. Could it really be done? An amazing loaf, at home, with no kneading? I did some research, got my sifter out, shook my head and decided to do an experiment of my own. I mean bread is pretty simple, but the idea of "four-ingredient artisan bread" seemed a bit too good to be true. Until I stumbled across people talking about a four-ingredient artisan bread loaf. My rose-coloured kitchen glasses had been shattered by this lengthy lockdown though and I had lost all desire to create in the kitchen. I spend a lot of time writing, reading and thinking about cooking, because it is my job and I love it. Just four ingredients and nature and science do all the rest of the work for you, amazing.
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