Saturday, January 21, 2012

Artisan Bread

Artisan Bread:

In a large plastic bowel with a lid mix together:

3 cups flour (white or wheat)
1 tsp yeast
1 1/2 tsp salt

Then stir in:
1 1/2 cups warm/hot water

Mix the ingredients together until everything is moist.
Place the lid on the bowel.
Allow to rise in the refrigerator for 6 - 12 hours.

Form the dough into a loaf, and cut lines across the top of the loaf with a sharp knife.
Place on a cookie sheet sprinkled with flour or cornmeal.

Allow to rise 1 hour.

Preheat an oven to 425 with a pie tin on the bottom rack. When the oven is heated, place your loaf on a middle rack, pour 1 cup of boiling water into the pie tin, and quickly shut the door.  The steam from the water will give the bread a thick chewy crust.  Bake for 30-45 minutes (depending if your loaf is more long or round.)

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