Servings: 4 Loaves
Crusty and delicious, artisan bread is easier than you may think!Print Recipe
- Baking stone
- 6½ cups all-purpose flour spooned into measuring cup and leveled-off
- 4 teaspoons kosher salt
- 1½ tablespoons yeast see note
- 3 cups lukewarm water no need to be exact but lukewarm is about 100°F
- Cornmeal for dusting the pan
To make the dough
- Place the water into the bowl of a stand mixer, or large bowl. Add the yeast, mix briefly, and allow to stand for 10 minutes or until foamy.
- Add the flour and the salt and mix with the dough hook (or by hand) until smooth and sticky.
- Place into a large container that DOES NOT seal air tight, and allow to rest at room temp for 2 hours.
To bake bread
- Place the baking stone into the oven and preheat to 400°
- Using wet hands, tear off a ball of dough about the size of a softball or grapefruit. Turn the edges of the dough under, rotate 45 degrees and repeat until you have a smooth ball. Place the dough on a pizza peel or a small cutting board that has been dusted with cornmeal to prevent the dough from sticking.
- If the dough has been refrigerated, allow the dough to rest for 30 minutes to come up to room temp.
- Score the top of the ball gently with a serrated knife. A steak knife works well for this step. Don't score too deeply, ⅛" deep is plenty.
- Slide the dough off the peel onto the baking stone. Dump one cup of cold water into the bottom of the oven (or into a shallow baking dish that has preheated with the oven if you prefer), close the oven door, and bake for 40 minutes.
- Remove the bread from the oven and allow to cool on a wire rack for at least 10 minutes before eating.
Sodium: 2330mg | Calcium: 30mg | Sugar: 1g | Fiber: 6g | Potassium: 232mg | Calories: 744kcal | Saturated Fat: 1g | Fat: 2g | Protein: 22g | Carbohydrates: 156g | Iron: 9mg