simple ingredients, 2 pounds of flour

we're going to have

uh...

three cups of warm

water

tablespoon and a half of yeast and a tablespoon of salt, that's all it takes

Here's the two pounds of flour, a scale comes in really handy here

next we're going to add the yeast and salt

Then we're going to mix that in...

...now add the water...

you want warm water not hot. Hot water will kill the yeast

If it's too hot for your finger it's too hot for the yeast.

Next we're going to mix in. It's just going to be a rough mix

don't worry about getting it completely incorporated as the yeast starts to work it will

get everything mixed in there itself

That's all you need right here, just a very rough mix.

next we're going to take a clean bowl, put a little olive oil in it.

You just want to get a film there to cover the bottom of the bowl and then

we're going to put the

dough in and then we'll turn it

Having a hard time doing this one-handed i'm using the iphone

to film

Next we're going to cover it up, leave it at room temperature for 2 hours for the first initial rise.

let's have a look at that

look at how that has risen just in two hours

the little pin holes are from the gases released by the yeast

as the yeast is feeding on the flour

and the natural sugar in there...

We're going to cover this back up, put it into the refrigerator

for a minimum of two hours, overnight is better

It's been in the refrigerator overnight, now

just get a little flour

dust the top of it so when you grab it

the dough doesn't stick to your fingers

flour your work surface, I'm just using parchment paper

on a cookie sheet here.

Next you just want to grab a hunk of dough,

depending on how much bread you want to make. i'm just going to make a small bun

so I don't need very much dough

you can use this entire thing to make a huge loaf

you can make baguettes with it, boules, whatever you want.

I'm going to reach in here, grab just a little bit more

look how that stretches, that's the gluten

if you're gluten intolerant you may want to turn away right here:)

Just rip that off.

put it back on there, again I'm still working one-handed here

I need to figure out a stand for my iphone or use a different camera, I guess.

I'm not going to shape it too much, again I'm just making a small bun for a sandwich

Get that in there

You want to cover the top with flour

before you pop it in the oven

The flour is going to keep it from burning you're going to bake it at a pretty high temperature

cover that up let rise for thirty minutes

put it in a warm oven 425 degrees, this one has been in here about ten

minutes

It's got about another ten minutes to go. There it goes...

That's beautiful! I've dusted the flour off of it

Now we're just going to cut into it

this recipe makes a really crackly, crunchy

crust

but the inside is very, very tender and pillowy.

It's a beautiful, beautiful bread

Let me show you here...

...look at that!