Easy Artisan Bread
How to Make Easy Artisan Bread
- In a large plastic tub with a lid (not air-tight), mix the water, salt and yeast.
- Add the flour.
- Stir with wooden spoon just until there are no dry pockets of flour. You may need to use your hands.
- Let stand, covered for 2 hours (up to 5 hours)
- At this point the dough is ready to either be used or to be refrigerated for up to a week.
- When ready to cook a loaf, cut off a grapefruit size ball of dough.
- Gently pull the sides out and under until the surface is smooth. The bottom will be messy, but that is okay.
- 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.
- 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)
- 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.
- 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).
- Bake for 30-35 minutes.
- Cool on a wire rack (removing the parchment paper). If you can wait, it slices more easily after it has cooled.
- This makes about 3 loaves. The recipe can easily be doubled.