Artisan Bread Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/2 TBSP kosher salt
1 1/2 TBSP Yeast
6 1/2 c Flour (add more if it's a rainy day or damp day)
3 c warm water
Sprinkle of cornmeal (for a cookie sheet)
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Directions: |
Directions:1. Preheat oven to 450º, put in cookie sheet (upside down if it has a lip) on the middle rack while preheating and a empty aluminum pie plate on the bottom rack.
2. Mix all the ingredients together until there are little to no lumps of flour. Cover with a non sealing lid and place in a warm area for 2 hrs until it has doubled in size. This will keep in the refrigerator for the next 14 days.
3. When ready to bake: Sprinkle another cookie sheet (upside down if it has a lip) with cornmeal. Cut some dough to the size of a cantaloupe and shape into a dome. Place the dome on the cookie sheet and wiggle it to make sure it slides around. Let rest for 20 minutes.
4. Next sprinkle lightly with flour and cut slits (score) on the top of the bread. Transfer the dough into the oven on the cookie sheet already preheated. Add 1 cup of water to the pie plate and bake 20-30 minutes. DO NOT OPEN THE OVEN TO CHECK THE BREAD, use the window on your oven and when the bread is a darker brown then the bread is finished. |
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