Ingredients:
- 3 cups lukewarm water
- 1½ tablespoons granulated yeast (equivalent to 1½ packets)
- 1½ tablespoons kosher or other coarse salt
- 6½ cups (29.25 ounces) unsifted, unbleached, all-purpose white flour, measured using the scoop-and-sweep method
Instructions:
Mixing and Storing the Dough:
- Slightly warm the water, ensuring it feels a little warmer than body temperature, around 100ºF.
- Add yeast and salt to the water in a five-quart bowl or a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about complete dissolution.
- Mix in the flour by adding it all at once, measured with dry-ingredient measuring cups. Use a wooden spoon to mix until everything is uniformly moist without dry patches. Avoid kneading; the dough should be wet and loose enough to conform to the container’s shape.
- Allow the dough to rise by covering it with a lid (not airtight). Let it rise at room temperature until it begins to collapse or flatten on top, approximately two hours. For easier handling, refrigerate the dough overnight before shaping a loaf.
On Baking Day:
- Sprinkle the refrigerated dough’s surface with flour and cut off a 1-pound portion using a serrated knife. Shape the dough into a smooth, cohesive ball.
- Place the shaped ball on a cornmeal-covered pizza peel or a cornmeal-covered cutting board if not using a pizza stone. Let the uncovered loaf rest on the peel for about 40 minutes.
- Preheat the oven to 450ºF, with a baking stone on the lowest rack, 20 minutes before baking. Place an empty broiler tray on a shelf that won’t interfere with the rising bread.
- Dust the top of the loaf with flour and make several ¼-inch-deep slashes.
- Slide the loaf onto the preheated stone, pour about one cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for approximately 30 minutes or until the crust is nicely browned. Allow the bread to cool completely on a wire rack.
Why You’ll Love It:
- Easy and Minimal: No-fuss recipe for even the novice bakers.
- Crusty Perfection: Enjoy a golden-brown crust with every slice.
- Versatile: Pair it with your favorite spreads or use it for sandwiches.
FAQs:
- Q1: Can I use whole wheat flour?
- A1: Yes, you can substitute part or all of the white flour with whole wheat for a nuttier flavor.
- Q2: Can I freeze the dough for later use?
- A2: Absolutely! Freeze portions of the dough and thaw in the fridge when ready to bake.
- Q3: How can I store the baked bread?
- A3: Store in a paper bag or bread box for a few days, or freeze for longer shelf life.
Conclusion:
Embrace the art of bread-making with our Artisan Bread Recipe. From the first knead to the last slice, experience the joy of creating a homemade masterpiece. Elevate your baking game and fill your home with the wonderful aroma of freshly baked bread. Happy baking!