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Artisan French Bread Recipe

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This recipe for Artisan French Bread is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups lukewarm water
1 1/2 Tablespoons yeast (1 1/2 packets)
1 Tablespoons kosher salt
Cornmeal
6 1/2 cups bread flour, carefully spooned and leveled
Directions:
Directions:
Combine yeast to water in a plastic bowl. Add flour and salt. Stir with a wooden spoon until the mixture is uniform. Do not knead. Allow to rise in the bowl on the counter for 1 hour, then cover and refrigerate overnight. Remove a grapefruit size piece of dough. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball, and dusting with cornmeal, to prevent hands from sticking. This should take about 30 seconds. Place the smooth round ball onto a pizza stone dusted with corn meal. Rest pizza stone on the counter for 45 minutes. Preheat oven to 450º. Dust the top of the loaf with cornmeal and slash four 1/4 inch deep lines into the top using a serrated bread knife. Place a broiler pan containing 2 cups of water on the bottom shelf of the oven to produce steam. Place the pizza stone and dough into the oven and bake for 40 minutes, or until the crust is brown and firm. Allow bread to cool for 20 minutes before slicing. Store the remaining dough in the refrigerator for up to 3 days, gently covered but not airtight.

 

 

 

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