mix equal parts bread flour and water, then add yeast. Mix the concoction together and cover with plastic wrap. Allow this to sit at room temperature for eight hours. Transfer it to the fridge for an additional twenty-four hours.
gradually mix in the bread flour until a soft, supple dough forms. Switch to the dough hook as the dough begins to develop.
shape the dough into two logs. Place the logs onto a sheetpan, then cover with a towel and allow them to rise until doubled in bulk.
on its own as sandwich bread in bread pudding for french toast as a pillow (just kidding...or am I?)