It’s hard to beat homemade bread, and this bread is baked on the Big Green Egg.
Mix the ingredients with a spoon. Allow to rise in a covered bowl at room temperature for 16 hours.
Dust your work space with plenty of flour, place the dough onto the surface and fold over itself multiple times, leaving the fold on one side. Continue until you have created a ball. Dust the bowl with flour and return the ball to it with the fold facing up. Allow to rise (covered) for another two hours.
Set the EGG for indirect cooking with the convEGGtor and a Baking Stone to 425°F/218°C.
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