Kristin's Artisan Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c. warm water, 1 1/2 T. salt, 1 1/2 T. yeast, 6 1/2 c. bread flour
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Directions: |
Directions:Sprinkle salt and yeast over water to dissolve. Mix in flour until uniformly combined (will be thick and super sticky). Cover dough and let rest 2 hours. Transfer dough to a gallon size ziploc bag (2 gallon is safer). Refrigerate for at least 4 hours or up to 2 weeks. The longer it sits in the fridge the more sour taste it will have. You will have to check it and let air out of the bag so it doesn't pop open. Pull out dough about 2 1/2 to 3 hours before you are ready to serve. Shape dough into desired shape (rolls or large loaf). Work a little flour into dough quickly so it doesn't become tacky (it should stay sticky). Place shaped dough onto a baker's peel dusted with cornmeal and cover with a tea towel. Let rise for 20 minutes. Then put a baking stone in oven and a metal pan on shelf below stone. Preheat both to 450º for 20 minutes. Total rise time on dough 40 minutes. Score top of dough 1/4 inch deep in a few places. Slide dough onto hot stone, place 1 cup water in metal pan. Bake until done. About 15 to 20 minutes on rolls and 40 to 50 minutes for a large loaf (total amount of dough). Internal temperature should be 190 º. Cool 20 minutes before cutting. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:8 hours |
Personal
Notes: |
Personal
Notes: This is a good bread to have in your fridge! Takes some planning but worth the effort!
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