Artisan Bread Recipe
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Category: |
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Ingredients: |
Ingredients: 3 cups luke warm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unsifted, unbleached, all purpose white flour
cornmeal for sprinkling on pizza peel
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Directions: |
Directions:Stir yeast and water into a lidded but not airtight container. Add all the flour at once gently scooping 1 cup at a time. Stir with wooden spoon. If it gets to stiff to stir, mix with wet hands.
Cover and allow to rise at room temperature until it begins to collapse, about 2 hours. You can bake some now or store it for later. When you are ready to bake sprinkle the pizza peel or baking sheet with cornmeal. Sprinkle flour on the surface of your refrigerated dough and cut off a one pound (think grapefruit sized) piece. Adding a little flour as needed, gently stretch the dough around to bottom of the ball on all four sides. Let the ball rest on the cornmeal for about 40 minutes.
20 minutes before baking preheat oven to 450º F. With a baking stone on the middle rack and an empty broiler tray on the bottom rack. Dust the dough liberally with flour and make two 1/4 inch deep slashes with a serrated knife. Slide the loaf onto the baking stone. Quickly pour one cup of hot water into the broiler pan. Bake for 30 minutes or until crust in nicely browned. Makes four 1 pound loaves. |
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