No –knead French bread
To store,wrap loaves individually in plastic wrap and freeze. To thaw and re-crisp, unwrap and place in 300 oven.
- 2 cups tepid water (90* to 100*)
- 2 pkg. regular active dry yeast (not quick rise)
- 5 cups unbleached all-purpose flour
- 2 tsp. salt
Stir in 2 cups flour until smooth. Stir in remaining flour and salt, stirring until dough pulls away from sides of bowl. Cover with plastic wrap and refrigerate overnight