Baking this bread will make your house smell aaaaamazing! And since this recipe makes four loaves, you can simply keep the dough in the fridge and bake a loaf every day or so to keep that great aroma in your home all week long!
I have slightly adapted this recipe.
Artisan Bread
3 cups lukewarm water (about 100 degrees)
1 1/2 Tbsp. granulated yeast
1 1/2 Tbsp. kosher salt
6 1/2 cups unsifted, unbleached, all-purpose white flour
Add yeast and salt to the lukewarm water in a large bowl. Stir. Mix in the flour all at once. Mix with a wooden spoon. No need to knead! Just make sure it’s all moist and uniform (use your hands if necessary).
Cover bowl loosely with plastic wrap (do not seal airtightly). Allow mixture to rise at room temperature for approximately two hours. You can use part of the dough at this point, but it’s easier to work with if you refrigerate it first.
Refrigerate dough overnight.
Sprinkle the top of your dough with flour. Pull off 1/4 of the dough (about grapefruit size) and cut it off with a serrated knife. Using well-floured hands and a well-floured surface, shape the dough into a smooth ball. This should take about 30-60 seconds.
Allow dough to rest on a cornmeal or flour covered baking stone or cutting board for 40 minutes. Preheat the oven to 450 degrees.
Transfer the loaf to a baking sheet (not necessary if using a pizza stone). Dust the top of the loaf with flour and cut slashes in it with a knife, if desired.
Bake for 30 minutes or until bread is nicely browned and firm to the touch. Allow to cool fully on a wire rack (but seriously, who actually lets bread cool before sampling?).
Yield: 4 1 lb. loaves
This is is delicious with soup, as a sandwich bread, dipped in cheese fondue, or simply spread with butter!
Enjoy!
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