Directions: |
Directions:1. In a large bowl or plastic container, mix yeast and kosher salt into 3 cups lukewarm water (about 100 degrees). Stir in flour and herbs, mixing until there are no dry patches. Dough will be quite loose-- this dough doesn't require kneading beyond the first mixing. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza pallet or a surface with a large piece of parchment paper; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone or baking sheet on middle rack and turn oven to 450 degrees (without bread on it yet); heat stone/sheet at that temperature for 20 minutes.
4. Spritz a tiny bit of water onto the top of the dough and sprinkle liberally with flakes of sea salt. Slash the top with a serrated or very sharp knife three times. Slide onto stone with pallet or carefully place onto the baking sheet using the parchment paper. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely. |
Personal
Notes: |
Personal
Notes: One year for Mother's Day I brought my Mom to a small town in western Michigan. It was one of my favorite weekends ever. We went to a tulip festival, explored a quaint harbor town on the shores of Lake Michigan, and tasted the best bread I've ever had at a tiny restaurant called Salt of the Earth, in the one-block-long "downtown" area of Fennville. This is my attempt to recreate the flavor of that bread and to relive the memory of that beautiful weekend.
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This recipe for Crusty Herb and Salt Bread is from