Makes: Makes 7 loaves
  • 2.9 lbs/1.32 kg flour
  • 1.98 lbs/898 g water
  • .08 lb/36.29 g salt
  • .02 lb/.57 g instant yeast
  1. Set up stand mixer with a dough hook.
  2. P lace flour, water, salt, and yeast in mixing bowl.
  3. Mix on medium for 8 minutes.
  4. Allow dough to rest in the bowl for 1 hour.
  5. Take dough out of mixing bowl and transfer to lightly oiled airtight container.
  6. Let dough rest on countertop for approximately 1 hour.
  7. Fold dough.
  8. Refrigerate dough for at least 18 but no more than 30 hours.
  9. Remove from refrigerator and rest on the counter for approximately 1 hour or until you notice the dough rising.
  10. Divide dough into 6 12-oz/340.2-g pieces and 1 6-oz/170.1 g pieces.
  11. Let rest on counter for approximately 20 minutes or until you see the dough starting to relax and show some bubbles.
  12. Shape the dough.
  13. Let dough rest for 20 minutes after shaping.
  14. Preheat oven to 500°F/260°C.
  15. Score bageuttes with 4-5 slashes.
  16. Spray a good amount of water inside the oven before and after you put the bread in to bake. Steam is key to the success of this bread.
  17. Bake for 22-26 minutes until crust is gold brown.
Recipe by Bakepedia at