Place the yeast, sugar and 60 grams of warm water in the bowl of a stand mixer. Allow to proof for 10 minutes.

Add the flour, 200 grams of warm water and salt. Mix with a dough hook, until a dough ball forms, about 3 minutes. Add in the fermented dough and continue to mix. Turn out onto a work surface and knead a few times to ensure all of the dough is incorporated. If you have a granite counter top, you shouldn’t need any flour. Shape it into a ball and cover the dough ball with your stand mixer bowl. Allow to proof for 15 minutes.

Cut off 250 grams of dough. Place it in a bowl covered with plastic wrap and put it in the fridge. Allow it to ferment for tomorrow’s loaf.

Punch down the remaining dough and shape it into ball. Roll it into an oblong shape, and place it into a greased loaf pan. Cover with Pam-sprayed saran wrap and allow it to rise, 1-2 hours.

Once it has risen, bake at 350 degrees for 25-30 minutes. Remove and allow to cool on a wire rack.