Directions: |
Directions:Pour yeast into water. Add remaining ingredients. Mix well, but do NOT knead. Use a wooden spoon or other to mix it with. Cover with lid-not airtight. Lift a corner if needed, to allow gases to escape. Let rest on counter (in the bowl), then you can either make a loaf or two, or put in refrigerator for up to two weeks.
When ready to bake, sprinkle a little flour on top of the dough so it won't stick to your hand. Cut off a ball about the size of a grapefruit (or divide your bowl like I do, into fourths and remove a fourth). Dip the ball in flour and then turn in your hand, pulling the dough down and under itself; make a nice even ball-should only take about 30 seconds.
Put a little corn meal or flour on the counter or a pizza peel. Place the dough on top. Let sit for 40 minutes to an hour. Does not need to be covered.
At about 30 minutes into resting time, preheat oven to 450º. If baking on a stone, place the stone in the oven to preheat. Have a metal pan on the bottom rack of oven. Slice bread across the top with little, quick cuts to create a bit of an Artisan design. Put bread on stone or cookie sheet and into oven. Place 1 cup hot water in pan on lower shelf and close oven door. This water will help steam the bread and make it crispy.
Bake for approximately 30 minutes. Take out and let cool on a rack before cutting. The recipe doesn't call for this, but I pour a little olive oil across the top of the bread when it's done baking to soften up the crust. I like the crispy crust, but it makes it hard to slice. Sprinkling the oil across the top and down the sides, makes it easier to slice.
If you buy their book, you can have other recipes for other types of breads using this basic recipe, as well as sandwiches, rolls, etc. |
This recipe for Artisan Bread is from