I made this a few times this week, great as an afterthought or prepping overnight. I use the scoop-then-level method for the cups and sift the flour with the salt and yeast. I usually throw in a half teaspoon of sugar as a quick treat for the yeast. I’d say though if you do an overnight proof, maybe cook for an additional 10 min or so; my last loaf was slightly undercooked at the top. Otherwise, it’s a great recipe!
