Artisan Bread

Name: Artisan Bread
Ingredients: 3 cups lukewarm water; 1 1/2 Tablespoons granulated yeast (1 1/2 packets); 1 1/2 Tablespoons kosher or other coarse salt; 6 1/2 cups unsifted, unbleached, all-purpose white flour

4 ingredients

1 steps

Ingredients

3 cups lukewarm water
1 1/2 Tablespoons granulated yeast (1 1/2 packets)
1 1/2 Tablespoons kosher or other coarse salt
6 1/2 cups unsifted, unbleached, all-purpose white flour

Directions

1

{"0":"Mixing and Storing the Dough","1":"1.Combine warm water, yeast and salt in a 5-quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container.","3":"2. Mix in all of the flour at using a wooden spoon until all flour is incorporated.","5":"3. Allow to rise: Cover with a lid (not airtight) and allow to rise at room temperature approximately 2 hours. Longer rising times (up to 5 hours) will not harm the result.","7":"3. Store in refridgerator for up to two weeks.","9":"On Baking Day","10":"1. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-sized) piece of dough, using a serrated knife.","12":"2. Shape into a loaf and place on parchment paper or baking stone.","14":"3. Let the loaf rest for 40 minutes.","16":"4. Twenty minutes before baking, preheat the oven to 450 degrees F., with a baking stone placed on the middle rack. Place an empty broiler tray for holding water on rack below.","18":"5. Dust and slash: Dust the top of the loaf liberally with the flour, which will allow the slashing knife to pass without sticking. Slash a 1\/4-inch-deep cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife.","20":"6. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch."}