|I am hooked on this bread and amazed that it came out of my oven!|
- 6 1/2 cups unbleached all purpose flour
- 1 1/2 tablespoons granulated yeast
- 1 1/2 tablespoons kosher or other course salt
- 3 cups lukewarm water
- cornmeal for your cookie sheet or pizza stone
In a large bowl, mix the flour, yeast and salt. Add the water, stir until combined, cover, and leave it on the counter for a few hours. (I left mine for about 7 hours.) Here's a photo from Makes and Takes of what the dough should look like when it's ready.
Divide the dough into 3 loaves (depending on the size you want), cover each loaf with flour, and shape it into the form you want. I tried one ball and one baguette. Place on a sprayed baking sheet and sprinkled with cornmeal, and let rise for about 30 minutes. Slash the top of your loaves with a sharp knife. It makes them pretty and lets the steam escape. While you wait for the dough to rise, preheat the oven to 450, and prepare a a shallow pan with 1 cup of water. It goes on the bottom rack of your oven to create steam while your bread bakes.
When the oven is ready, put in your pan of water and your dough and let cook for 30-35 minutes; then cool on a wire rack. Unless you can't wait and you want to eat it right away with butter and honey or strawberry jam or Nutella or your favorite cheese. Ta-da!
Today I plan to experiment using a mixture of whole wheat flour and white flour. I'll let you know how it turns out.
EDIT (10/4/11): I tried using a mix of whole wheat flour and white flour, about half and half. It was still darn good, although slightly more dense, and since I was using whole wheat flour, I felt virtuous!
EDIT 10/9/11): My favorite so far as 1 cup whole wheat flour, the rest white flour. What's your favorite blend?