So you may have seen this picture in my last post, it's the bread I've been making quite a bit lately. My family loves it and my mom can't get enough of it.
So let's get started, and I know it looks like a really long recipe but it's quite easy once you've done it a few times. (the recipe actually comes from the book Artisan Bread in Five Minutes a Day)
To make the dough you will need:
4 quart container with lid
6 1/2 cups of flour
1 1/2 TBSP salt
1 1/2 TBSP yeast
3 cups warm water
MAKING THE DOUGH
(I suggest doing steps 1-3 the night before you want to make the actually bread)
1. Combine flour, salt and yeast until well mix in your 4 quart container.
2. Add water and mix until the flour is all moist. Remember you do not have to knead!!! The dough should moist with no dry flour in the bottom of the bowl. It may seem sticky but it's okay.
3. Lay the lid on the container but DO NOT seal. Set in a warm place to rise. Let it rise until double in size, about 1 - 1 1/2 hours. Pop the lid on and put in fridge. (I suggest doing this the night before you want to make the actually bread)
LET'S MAKE THE BREAD, Now that you have a batch of dough
4. Take your dough out of fridge and generously sprinkle one corner with flour. Pul the corner of dough out of the container, using the flour to keep it from stickly to your hands. Use your hands to cut off a piece of dough about the size of a grapefruit. Gently smooth the top of the dough over and tuck it underneath, forming a smooth ball of dough.
5. Set dough on a piece of parchment paper to rise. Let the dough rise for about 45 minutes. Once the dough has rised about 25 minutes, place a pizza stone in the middle of your oven with a metal broiler pan underneath. (If you don't have a pizza stone, a cookie sheet can be used. It won't be quite the same, but it will work.) Preheat your oven to 450 degrees and finish rising your dough (20 minutes)
6. Once your dough is ready, dust the top lightly with flour and slash it with a knife a couple of times to allow it to expand when you put it in the oven.
7. Place the dough (and the parchment paper) on the preheated stone and add 1 cup of water to pan underneath and quickly close the door. Bake for 15 minutes, remove the parchment paper and continue baking for 10 more minutes.
Cool, slice and EnJOY!!!!