Crusty Artisan Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups warm water
2 packages rapid rise yeast
1 tbsp plus 1 tsp sea salt
6 1/2 cups unbleached organic all purpose flour
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Directions: |
Directions:Preheat over to 450ºF
Place a empty broiler tray (no glass) for holding water on the rack below where your bread will bake.
In a large mixing bowl place 3 cups warm water, sprinkle yeast evenly on the water and mix in with a wooden spoon. Let set a couple of minutes to allow yeast to activate.
Mix in salt and flour. Mix well just until ingredients are combined.
Cover with dish towel or press and seal and let set in a warm spot in your kitchen until doubled in size and bubbly on top and starts to starts to fall (this timing will vary with the temperature of your kitchen) place in the refrigerator for an hour or until you are ready to bake. (this makes it less sticky to work with)
Prepare a cookie sheet by brushing with refined coconut oil. Pull dough from refrigerator, run your hands under warm water and pull half of the dough into your hands. Shape dough into circle by gently stretching the dough around to the bottom of all four sides.
Place on cookie sheet and repeat with the other half of the dough.
Sprinkle a tsp of flour on top of each loaf and with a serrated knife make 3 diagonal scores on the top of the bread.
Let rise for up to 30 min.
Put your loaves in the oven and then pour 1 cup of hot water in the boiler tray then close over door quickly to trap the steam.
Bake for about 30 min. or until medium brown on top and hard to the touch. * Both loaves do not have to be baked at once and dough can stored for up to 2 weeks in the refrigerator. This can also be baked in a loaf pan, used for pizza crust, or baked with a variety of add-ins. |
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Number Of
Servings: |
Number Of
Servings:2 loaves |
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