Artisan Bread

from Artisan Bread In Five Minutes A Day

Makes 4 1-pound loaves

3 cups lukewarm water

1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 1⁄2 tbsp coarse kosher or sea salt
6 1⁄2 cups unsifted, unbleached, all-purpose white flour

1. Pour warm water into a bowl or container that has a lid-not airtight.
2. Sprinkle yeast across the surface of the water and proof.
3. Mix in flour and salt until there are no dry spots.
4. Cover with lid-again not airtight-and rise at room temp for 2 hours or until dough starts to
collapse.
5. You can bake bread now or refidgerate for later-cold dough is easier to handle.

To bake:
6. Preheat oven to 450 degrees and place a broiler pan on the lowest rack.
7. Sprinkle top of dough with flour and cut off ¼ of the dough with a serrated knife.
8. Dust top of dough with flour if neccessary for it not to stick to your hands.
9. Shape dough into a ball by pulling under the dough at 4 spots. Top should be smooth and the
bottom lumpy. It will flatten during rising and baking.
10. Place on a pan that has been dusted with cornmeal and allow to rise for 40 minutes.
11. Dust top with more flour and make 3 to 4 slashes across the top of dough with a serrated
knife-this allows dough to expand during baking.
12. Place in oven and quickly pour 1 cup of water into the broiler pan and close the door. Bake
in center of oven for 30 minutes. Allow to cool and serve.