« Banana Pancakes | Main | Fruit Salsa with Cinnamon Crisps »

Artisan Bread

3 cups warm water (about 100° F)
1 1/2 Tbsp yeast (2 packets)
1 1/2 Tbsp kosher or other coarse salt
6 1/2 cups all-purpose white flour

Add yeast and salt to warm water in a 5-quart lidded plastic bowl. Use the scoop-and-sweep method to measure flour and mix in with a wooden spoon. Mix until everything is uniformly moist. Allow to rise at room temperature until it begins to collapse, or flattens on top, approximately 2 hours. Refrigerate prepared dough until ready to use.

Sprinkle top of dough bowl with flour and cut off a 1-lb portion with a serrated knife. Shape quickly into a ball. Place the ball on a cornmeal-covered pizza peel or other surface to rest for 40 minutes.

Twenty minutes before baking, preheat the oven to 450° F, with a baking stone on the middle rack and an empty broiler tray on the bottom.

After 40 minutes, dust the top of the loaf with flour and slash 1/4-inch pattern into the top with a serrated knife. Slide the loaf onto the baking stone, and carefully pour 1 cup of hot water into the broiler tray.

Bake for 30 minutes. Cool completely.

Recipe makes 4 1-lb loaves.

3 cups warm water (about 100° F) 1 1/2 Tbsp yeast (2 packets) 1 1/2 Tbsp kosher or other coarse salt 6 1/2 cups all-purpose white flour Add yeast and salt to warm water in a 5-quart lidded plastic bowl....
Powered by
Movable Type 3.34

Header photo by
Gillian Gunson