Artisan Bread

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Artisan Bread Loaves

Yield: 4 loaves

Author: Sarah Truesdell

Adapted from the "Master Recipe Boule" from "Artisan Bread in 5 Minutes a Day"

Ingredients:

• 3 cups filtered or bottled water, slightly warm
• 1 1/2 tbsp dry yeast (dry active or instant), about 1 1/2 packets
• 1 1/2 tablespoons kosher or coarse salt
• 6 1/4 cups bread flour (or 6 1/2 cups all purpose)*
• cornmeal, semolina, or rice flour for dusting

Instructions:

Make the Dough

1. Water should be about 100F. It should feel warm, but not hot to the touch. 
2. Pour water into a container that holds at least 5 quarts. stir in yeast and salt. 
3. Measure flour using dip and sweep or spoon and level method. Add directly to 5 quart container. Mix with your hand or a wooden spoon until uniform. 
4. Cover and allow to rise at room temperature for 2-5 hours. After rise, refrigerate at least 12 hours. 

Shape & Bake the loaves

1. On baking day, dust a piece of parchment paper with cornmeal, semolina or white rice flour. 
2. Cut off 1/4 of the dough (about 1 pound). Shape into a ball by pulling the sides under the ball, forming a tight "cloak" that is smooth and taut with the seems on the understand. Rest on dusted parchment for about 1 hour.
3. At least 30 minutes before baking, place a dutch oven or baking stone in your oven and preheat to 450F.  If using a stone, place an empty broiler pan on the bottom rack.
4. Dust the top of the loaf with flour and slash 1/4 inch deep cuts in the dough. 
5. For Dutch Oven: remove dutch oven from oven and take lid off. Use parchment paper to lower loaf into oven and replace lid and move to oven. Bake for 20 minutes with lid, then carefully take lid off and continue baking until loaf is a good brown color with some dark parts.
6. For Baking Stone: use a rimless baking sheet or pizza peel to move loaf to baking stone that is hot in the oven. Carefully pour water into the broiler pan and close the oven door. Bake for 30-45 minutes until brown and crusty.
7. Allow to cool for a minimum of 1 hour before slicing. Slicing bread too soon after baking will result in a gummy interior.

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