Source: The Martha Stewart Show, March 2012
- 3 3/4 cups (500 grams or 17 1/2 ounces) all-purpose flour, plus more for shaping dough
- 1/4 teaspoon (1 gram) active dry yeast
- 2 teaspoons (16 grams) fine sea salt
In a medium bowl, mix together flour yeast, and salt. Add 1 1/2 cups (350 grams) water and mix to thoroughly combine, using a wooden spoon or your hands. Cover bowl with plastic wrap or a kitchen towel and let rise at room temperature until it has more than doubled in size, about 18 hours.
Turn out dough onto a lightly floured work surface. Divide into four equal pieces. Working with one piece at a time, shape each portion by starting with the right side of the dough and pulling it up and toward the center; do the same with the left, top, and bottom. Shape into a round and place seam-side down on work surface; mold dough into a neat circular mound. If dough is sticky, dust with more flour.
Dough can be individually wrapped with plastic wrap and refrigerated up to 3 days. Bring to room temperature, covered with a damp cloth, 2 to 3 hours before using.