Simple Crusty Bread

Name: Simple Crusty Bread
Ingredients: 2.25 teaspoons (1 packet) dry active yeast; 2.25 teaspoons kosher salt; 3.25 cups all purpose flour; 1 & 1/2 cups water @ ~ 100°F; Note: Using whole wheat flour makes this bread much denser - but you can do 3/4 whole wheat and add in some vital wheat gluten and it comes out great

5 ingredients

1 steps

Ingredients

2.25 teaspoons (1 packet) dry active yeast
2.25 teaspoons kosher salt
3.25 cups all purpose flour
1 & 1/2 cups water @ ~ 100°F
Note: Using whole wheat flour makes this bread much denser - but you can do 3/4 whole wheat and add in some vital wheat gluten and it comes out great

Directions

1

{"0":"1.In a warm kitchen aide mixing bowl combine yeast, salt and water. Use the paddle attachment to stir in the flour, mixing well so that there are no dry patches.","2":"2. Transfer the dough to a bowl that's ~ twice the volume as your dough volume. Cover loosely with plastic wrap and let rise at room temperature for 2 hours (up to 5 hours). Keep bowl by warm area if possible.","4":"3.Continue to bake at this point (see step 4) or refrigerate (covered) for up to two weeks.","6":"4. Preheat oven to 450 degrees, place a pan of hot water on the bottom.","8":"5. Turn the dough out onto a lightly floured board; dust the top lightly with flour and cut dough in half using a serrated knife. Turn the dough in your hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Slash top with knife in three small lines before proofing.","10":"6. Stretch the dough into an oval shape and let rest, covered with a damp paper towel, for 40 minutes (70 if it was refrigerated).","12":"8. Dust top with flour, and place bread on baking sheet with parchment paper.","14":"8. Bake for ~25-30 minutes on the middle shelf of the oven."}