INGREDIENTS

1000 grams freshly milled Hard Red Spring flour

775 grams water

20 grams salt

10 grams instant yeast

60 grams brown sugar

35 grams extra virgin olive oil

DIRECTIONS

Add the water and then flour into the bowl of a stand mixer and mix until just incorporated. Let rest for 45 minutes.

After the dough has rested, mix on low speed for 5 minutes with the dough hook attachment on your mixer.

Add the rest of the ingredients and mix on low for an additional 10 minutes.

Test to see if the gluten in the dough has been well developed by doing a windowpane test. Take a small piece of dough and gently stretch it between your fingers. The dough should stretch so thinly that you can almost see through it. If it doesn't want to stretch very much without ripping, let the dough rest for 10 minutes without mixing and then mix on low for another 5 minutes.

Shape the dough into a ball with tight skin and place back into the bowl.

Proof your dough in a warm place about  70f/ 21c for 45 minutes.

Once proofed, shape the dough into a loaf. Press the dough into a square about 12" wide and 12" long. Fold the two sides into the middle like a book with the seams overlapping slightly. Press along the seam to seal the two edges together. Grasping the edge of the dough nearest to you, roll the dough up into a tight log, rolling away from you. Pinch both ends of the log together tightly and then move the shaped loaf to your oiled loaf pan.

Proof for an additional 45 minutes, or until the dough springs back slowly and evenly when you poke it and is nearing the top of the pan.  

If your house is cold, you can create a 'proofer'. To do this, turn your oven on just until it has created a little warmth, about 3 minutes, then turn it off and place your dough inside the oven. Use a thermometer to closely watch the temp inside the oven if you choose this method because too much heat will be detrimental.

Bake at 450 f for about 35 minutes, or until the crust is a deep golden brown and the bread makes a hollow sound when you knock on the bottom. 

Once baked, removed the bread from the pan and immediately place it on a cooling rack. Cool completely before serving to avoid a gummy interior.