Prevent your screen from going dark
Makes 1 loaf 1x
Time 14 to 28 hours, almost completely unattended
1. Whisk the flour, salt, and yeast together in a large bowl. Add 1 1/2 cups water and stir until blended; the dough should be very wet, almost like a batter. Add more water if it’s too thick. Cover the bowl with plastic wrap and let it rest in a warm place for about 12 hours, or in a cooler place (even the fridge) for up to 24 hours. The dough is ready when its surface is dotted with bubbles. Rising time will be shorter at warmer temperatures, a bit longer if your kitchen is chilly.
2. Use a little oil to grease a 9×5-inch loaf pan. Scoop the dough into the loaf pan and use a rubber spatula to gently spread it in evenly. Brush or drizzle the top with a little more oil. Cover with a towel and let rise until doubled in size, an hour or 2 depending on the warmth of your kitchen. (It won’t reach the top of the pan, or will just barely.) When it’s almost ready, heat the oven to 350°F.
3. Bake until the bottom of the loaf sounds hollow when you tap it or the internal temperature is about 200°F on an instant-read thermometer, about 45 minutes. Remove from the pan and cool on a rack before slicing.
— Recipe from How to Cook Everything Vegetarian