Rustic Artisan Bread

In a medium bowl, place water and check the temperature with an instant-read thermometer. It needs to be 110°F to ensure proper activation of the yeast. Once proper water temperature is achieved, add the yeast and sugar to the bowl. Cover with a clean dish towel or cloth, set aside and allow to rest for 5 minutes or until foamy.

In a separate medium-sized bowl, combine the flour and salt. Stir to combine, and make a well in the center of the bowl. Add the yeast mixture and the 1/4 cup of olive oil. Using a wooden spoon or round-bladed knife, mix in a cutting motion until the mixture is combined. Use your hands to bring the dough together in the bowl. If the dough is too dry, add water 1 Tablespoon at a time until the desired consistency is achieved. 

Scrape the dough out of the bowl onto a lightly floured surface and knead for 5 minutes into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons of oil, add the dough, cover with plastic wrap and a clean dish towel, and set it in a warm place until it doubles in size, about 1 hour.

Now, we are going to start the folding process. First, remove the plastic wrap and punch the ball down. Then, working from the edge of the bowl,  lightly pinch the dough along the outside edge of the bowl, and fold it over itself back to the center of the bowl. Working in a circular motion, repeat this 8 equal times around the circumference of the bowl, folding the dough back to the center. Re-cover with plastic wrap and allow to rise for an additional hour. Repeat this step 3 additional times, folding to center, re-covering with plastic wrap, and allowing to rise for an hour between each step.

After the final of 4 folds, cover tightly with plastic wrap and place the dough in the refrigerator for a minimum of overnight, up to 24 hours. Remove dough from refrigerator and allow to warm back to room temperature. (Leave dough covered).

Turn the dough out onto a lightly floured surface and divide into 2 balls, handling as minimal as possible. Cover each dough ball with plastic wrap or a clean dish towel and allow to rest for 15-20 minutes. Gently roll each ball into a loaf form, approx. 3-4" in diameter, and place on a sheet pan lined with parchment paper. (Or a baking stone lightly dusted with cornmeal). Re-cover the loaves, and allow to rest for an additional 15 minutes.

Brush the tops with a lightly beaten egg. (If desired, you can make several shallow diagonal slices in the top of each loaf using a clean razor blade).

Bake in a pre-heated 375°F oven for approx. 20-25 minutes or until a golden brown crust forms. Remove to a cooling rack and allow to rest for at least 10 minutes before slicing.