easy artisan bread

How To Make easy artisan bread

• 1

  In a large plastic tub with a lid (not air-tight), mix the water, salt and yeast.
• 2

  Add the flour.
• 3

  Stir with wooden spoon just until there are no dry pockets of flour. You may need to use your hands.
• 4

  Let stand, covered for 2 hours (up to 5 hours)
• 5

  At this point the dough is ready to either be used or to be refrigerated for up to a week.
• 6

  When ready to cook a loaf, cut off a grapefruit size ball of dough.
• 7

  Gently pull the sides out and under until the surface is smooth. The bottom will be messy, but that is okay.
• 8

  Place on sheet of parchment paper and let rest for 20 minutes. You may want to sprinkle corn meal on the parchment paper, but this is not necessary.
• 9

  After 20 minutes, preheat oven to 450 degrees. Also preheat in the oven a baking stone (or baking sheet) and an oven proof container for water (to be added later. I use a caste iron skillet)
• 10

  AFter the oven is preheated, slash the top of the bread about 3 times, approximately 1 inch deep. I sprinkle some oatmeal or parmesan cheese on top too to make "prettier" but this is completely optional.
• 11

  Quickly slide the bread and parchment paper on the preheated stone/tray. Add 1 cup of water to the hot container (this makes the crust crustier).
• 12

  Bake for 30-35 minutes.
• 13

  Cool on a wire rack (removing the parchment paper). If you can wait, it slices more easily after it has cooled.
• 14

  This makes about 3 loaves. The recipe can easily be doubled.
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