4 h 0 min

Step 1

12 hours before you prepare the main dough, get ready with a preferment. Simply mix all the ingredients together until homogenous. Place in the fridge.

Step 2

The following day- in a bowl, add flour, preferment, water and salt.

Step 3

Knead manually for 10 min until it forms a smooth elastic dough.

Step 4

Round into a tight ball and place in an oiled bowl, covered with a towel, until doubled in size.

Step 5

When the dough has doubled in size, preheat your oven to 450F or 230C.

Step 6

Transfer the dough to a baking tray lined with a parchment paper.

Step 7

Using your hands, flatten this dough into an oval shape, an inch in thickness. Cover with a towel and let it proof for 30 min.

Step 8

Ready to shape! brush the dough with the egg wash and using your hands score the bread:

Step 9

Create a furrow around the circumference of the dough, about 3/4 inch in from edge. Press down firmly so that your fingertips pierce the dough and make contact with the parchment beneath it.

Step 10

Use the same technique to make a series of 4 to 6 parallel furrows running lengthwise along the oval, about 1 inch apart.

Step 11

Rotate the parchment slightly, about 45°, and make another series of 4 evenly-spaced furrows that are diagonal to the first set. This should create a bias crosshatch pattern.

Step 12

Bake for 20-25 min or until it gets a brown golden color!

Step 13

Take out from the oven and let the dough sit for 10 minutes before serving.

Step 14

YASSS!