I
LOVE this recipe. Only 4 main ingredients and you can mix it up with a
wooden spoon in a bowl or bucket. No kneading. No fuss.
Artisan Bread
1 ½ T yeast
1 ½ T salt
3 c water, lukewarm
6 ½ c flour
cornmeal
flour
Baking/Pizza Stone
Dump yeast, salt and water into a large bowl, bucket or container.
Add flour.
Mix with a wooden spoon just until the flour is incorporated. No dry flour, no lumps.
Put a loose lid on or cover loosely with plastic wrap. Not air tight. Let set at room temperature about 2 hours.
Sprinkle bit of flour so your fingers don’t stick. Cut off grapefruit sized piece with serrated knife.
Work in your hands to make a ball, pulling top layer to bottom. Round and smooth.
Place on cornmeal sprinkled board.
Let set 40 minutes.
Sprinkle with flour, slash the loaf with a few slices.
Bake at 375 preheated oven with an empty pan in the bottom.
Slide on middle shelf baking stone.
Pour a cup of water in the hot empty pan and close door quickly to steam the bread.
Baked till top is golden brown - about 20-25 minutes.
Hard crust and moist, soft bread!
1 ½ T yeast
1 ½ T salt
3 c water, lukewarm
6 ½ c flour
cornmeal
flour
Baking/Pizza Stone
Dump yeast, salt and water into a large bowl, bucket or container.
Add flour.
Mix with a wooden spoon just until the flour is incorporated. No dry flour, no lumps.
Put a loose lid on or cover loosely with plastic wrap. Not air tight. Let set at room temperature about 2 hours.
Sprinkle bit of flour so your fingers don’t stick. Cut off grapefruit sized piece with serrated knife.
Work in your hands to make a ball, pulling top layer to bottom. Round and smooth.
Place on cornmeal sprinkled board.
Let set 40 minutes.
Sprinkle with flour, slash the loaf with a few slices.
Bake at 375 preheated oven with an empty pan in the bottom.
Slide on middle shelf baking stone.
Pour a cup of water in the hot empty pan and close door quickly to steam the bread.
Baked till top is golden brown - about 20-25 minutes.
Hard crust and moist, soft bread!
NOTE: This bread is best served fresh.
I like it warm and eaten the first day.
I personally don't think it 'saves' well the second or third day because the texture changes.
I'd use it for croutons, cube & save for Thanksgiving stuffing, or process for bread crumbs and freeze any
leftovers after the 2nd day. That's just my personal opinion though.
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| Mix it with a wooden spoon |
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| Let it rise and do it's thing |
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| It's ready! |
 |
| Pull it out and prepare your bread rounds |
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| Small or large - it's up to you! Just chop or pull some dough and form. No kneading. |
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| Ready for the oven! |
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| Crusty on the outside, chewy on the inside. Love this bread with soup! |
