Mix: 5 minutes
Rise: 2 hours
Form: 2 minutes
Rise: 45 minutes
Score: 1 minute
Bake: 35 minutes
Total Time: 2:30
Ingredients:
3 C lukewarm water (think bathwater temperature)
1 Tbsp yeast
1 to 1 1/2 Tbsp kosher salt
6.5 C all purpose flour
Directions:
Mix all ingredients in a large food-storage container. Cover (poke a small hole in the top, or, have a slight crack at the top). Leave on countertop at room temperature for 2 hours
After the rise, it can be placed in the refrigerator for up to 2 weeks to use as needed
When ready to use, grab a portion (approx 1 lb) and form into a tight ball on a lightly floured surface. Place on parchment paper to rise
Let dough rise for 40 minutes. Anything greater than 40 minutes will create more open-hole spongy structure of the crumb
Preheat oven to 450 deg with a baking stone or cast iron pan in the center rack. Add a metal broiler tray or cookie sheet on the rack 4-5 inches below
Score the top of loaf with 4-5 1/4" thick slashes
Slide the loaf into the oven onto the pre-heated stone/cast iron pan. Add a cup of hot water to the tray below to create a steam
Bake for 30-35 minutes or until i is a deep brown color. Remove the parchment paper after 20-25 minutes to allow the bottom of the crust to crisp
Allow loaf to cool on a rack until it has cooled to room temperature. If you cut into the loaf before it is cooled you will have a tough crust and a gummy interior
With any leftover bread in an artisan loaf, let it sit cut-side down on a cutting board or counter, uncovered. This preserves the crispy crust and a soft interior. Covering bread will create a soggy crust
Other notes and tips...
You can also use a refrigerator rise trick by shaping the loaf and then immediately refrigerating overnight. By morning, the loaf (loaves) will have risen and are ready for the oven after a brief room-temp rest while the oven preheats
Can brush the crust with butter, sesame seeds, everything bagel seasoning, etc for a more flavorful and unique crust
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