- 1800 g. Cold Water
- 8 g. Instant Yeast
- 65 g. Salt
- 2350 g. Bread Flour
1. Combine all ingredients by hand in a large container or bowl until all the flour is wet. Mix does not need to be smooth just well combined.
2. Place in container or bowl, covered, overnight.
3. Next day pour dough out onto floured surface and portion into rough 2″ by 2″ squares and place into a greased sheet pan.
4. Bake at 450F for 15-20 minutes rotating half way through.