Bread
(Yeast
)
Bread - Master Recipe
Contributor: Artisan Bread in 5 minutes a day
30-35 minutes bake time
450
Baking Stone
Food grade plastic bucket
680 grams lukewarm water 3 cups
1 Tbl yeast
1 1/2 Tbl kosher salt
910 grams all purpose flour 6.5 cups
In a food grade plastic bucket, mix together water and yeast. Mix salt with flour and add to water mixture.
Stir with dough whisk until combined, do not knead.
Allow to rise 2 hours then refridgerate at least over night.
When ready to bake, preheat oven with baking stone to 450 degrees. Place empty METAL pan in oven
where it won t interfere with baking.
Prepare a pizza peal with cornmeal. Heavily dust the refridgerated dough with flour and pull enough to make a
desired size loaf, grapefruit size for a table loaf 8-10 in in diameter (1 lb loaf). Shape quickly to a tight skin
and place on pizza peal. Allow to rest 40 to 90 minutes depending on the size of the loaf and the openess of
the crumb.
Dust the loaf with flour and slash in the desired pattern with serrated knife. Slide on to baking stone and add
a cup of hot water to METAL pan (glass will shatter). Bake 30 to 35 minutes until richly browned.
Allow to cool 2 hours before slicing if you can.
Edition: 7