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Artisan Bread (free-form Loaf) Recipe

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This recipe for Artisan Bread (free-form Loaf) is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups of Lukewarm water
1 Tbsp Granulated Yeast
1 Tbsp Kosher Salt
6 1/5 Cups of All purpose flour (scoop and sweep)
Directions:
Directions:
Add Yeast and salt to warm water
Mix in flour (Do not knead)
Add all flour on at once

Allow to rise: 2 hours. Cover with a lid that fits well to the container but can be cracked open. Allow to rise in room temp until it begins to collapse or at least flatten on the top (about 2 hours) then refrigerate (can be refrigerated for up to 14 days) DO NOT PUNCH DOWN.

One Baking Day!
prepare the pizza peel with cornmeal or parchment paper to prevent loaf from sticking.
Dust the surface of your refrigerated dough with flour. Pull up and cut off a 1 pound (grapefruit size) piece of dough, using a serrated knife. Hold the dough and add more flour as needed so it will not stick to hands. Gently stretch the surface of the dough around the bottom. Resist the temptation to get red of all stickiness.
Rest the loaf and let it rise on the pizza peel.
Preheat the baking stone near the middle of the oven to 450ºF (which will take 20 to 30 min) Place a empty metal broiler tray for holding water on any shelf that won't interfere with rising bread.
Dust and slash bread then slid on to baking stone.
(if you use parchment paper instead of corn meal, pull it out from under the loaf after about 20 min.)
Bake for a total of 30 to 35 min or until the crust is richly browned and firm to the touch.

Allow to cool completely (up to 2 hours) to allow the crust to be crisp.
Number Of Servings:
Number Of Servings:
4 Loafs
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
You can add herbs

 

 

 

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