Bread Recipe
Ingredients:
3 cups lukewarm water
1 Tablespoon granulated yeast
1-1 1/2 Tablespoon salt
6 1/2 cups flour
Instructions:
In a large bowl (5-6 quart) mix water, yeast and Salt. Dump in the flour and mix until all the flour is mixed in. This will be a wet rough looking dough. Cover and let rise 2 hours or so. At this stage you can refrigerate to use later or continue directly to the next step. Put a little flour on the top of the dough. Cough should be stretchy (if not add a couple tablespoons of water and let it absorb into the dough. This should help.) Cut off about a 1 lb chunk. Gently form dough into a ball. I do this by gently tucking all edges underneath the dough to form a ball. Let dough rest on a pizza pan covered in cornmeal. Let rest about 40 minutes-60 minutes or so. Can rest up do 90 minutes. Preheat oven to 450 with a metal pan of water position 4 inches or so underneath the rack you are going to use to bake the bread. Bake for 30-35 minutes. Bread should be brown and crusty. DO NO cut until completely coll to prevent bread form being tough.
I use my cast iron or a stone at times to make this. If using a stone make sure the water is 4-5 inches from the stone to prevent braking. DO NOT use a glass baking dish for the water as it may easily break. Dough keeps well in refrigerator for up to 2 weeks. This recipe was adapted from https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/
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