Directions: |
Directions:In a 5 or 6 quart bowl, or lidded Food Storage Container; dump in the water and add the yeast and salt. Because you are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together.
Dump in the flour all at once and stir with a long handled wooden spoon. Stir until all of the flour is incorporated into the dough, it will be a wet dough.
Put the lid on the container, but do not snap it shut so the gases from the yeast can escape.
Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container, but after the initial 2 hour rise it will nearly fill it. Do not punch the dough down or knead it, just let it relax by itself.
The dough will be flat on the top and some of the bubbles may even appear to be popping. If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.
The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled.
The next day when you pull the dough out of the refrigerator you will notice it has collapsed. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.
The dough should have a lot of stretch once it has rested. If it breaks off instead of stretching, it is probably too dry. Just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.
Cut off a 1-pound piece of dough (the size of a grapefruit) using kitchen shears and form it into a ball. Place the ball on a sheet of parchment paper.
Let the dough rest for at least 60-90 minutes. You will notice the loaf does not rise much during this rest, it may just spread sideways, this is normal.
You can rise the dough in the refrigerator by shaping the loaves and then immediately refrigerating them overnight. In the morning, remove them from the refrigerator and let them sit while the oven preheats.
Preheat the oven to 450º with a Baking Stone on the center rack. Place a metal broiler tray on the bottom rack and add a cup of hot water to the broiler tray, this will produce steam. The broiler tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.
Cut the loaf with 1/4-inch slashes using a serrated knife. Slide the loaf into the oven onto the preheated stone. Bake the bread for 30-35 minutes, or until a deep brown color. If you use parchment paper, you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes.
Allow the loaf to cool on a rack until it is room temperature. If you cut into the loaf before it is cooled, you will have a tough crust and a gummy interior. |
This recipe for Artisan Bread is from