Measure ingredients out using a digital kitchen scale. I use a dough tub or a large mixing bowl.
Mix everything with a dough whisk until a shaggy dough forms, making sure all the flour has been absorbed.
Let the dough rest for 1 hour.
After 1 hour, perform 4 sets of coil folds (or stretch and folds) every 30 minutes for 2 hours.
Next, leave the dough on the counter overnight or up to 8 hours (or until the dough has doubled in size.
The next day, or after the bulk ferment, place the dough on a work surface and cut it in half using a bench knife. Laminate the dough by pressing out the bubbles and stretching the dough into a large rectangle. Fold the long sides in, then roll the log up tightly, making sure the dough stays seam-side down.
Place into an avocado oil-greased loaf pan (I also line the pans with unbleached parchment paper and then spray them again with avocado oil), then loosely cover and let the loaves ferment and rise for 1 more hour.
Once the bread is almost done doing its 1-hour rise, preheat the oven to 400 F.
After the oven has preheated, score the tops of the loaves with three diagonal slashes. Cover loosely with parchment paper or foil and place in the oven, and bake for 35 minutes. After 40 minutes, remove the foil from the top of the loaves and continue baking the bread for 15 more minutes. After baking, remove the bread from the oven and let it cool in the pans for 10 minutes before turning it out onto a cooling rack. Rub the tops of the loaves with butter (optional) if you want a softer crust. Let the loaves cool completely before slicing with a bread knife. Enjoy!
