3 cups warm water
1 1/2 tbs yeast
1 1/2 tbs COARSE salt (regular salt will make the bread come out super salty)
6 1/2 cups all-purpose flower (not self-rising)
OPTIONAL: 1 tbs rosemary
- Mix the first three ingredients, then add the 6 1/2 cups of flower all at once... no need to knead... just spoon mix it.
- Cover container loosely and allow to rise at room temp for a few hours (minimum of 2).
- Refrigerate dough for a few hours (colder dough tends to be less sticky)
- Cut a hunk of dough from the batch (about the size of a grapefruit), throw some flower on it and 'gluten cloak' it. Prolly the most difficult part... basically you're just stretching the surface of the dough from the sides to the bottom (the bottom will look like a bunch of bunched ends).
- Place the formed ball of dough on a bed of cornmeal on a baking sheet (keeps it from sticking to the pan). Let it sit there for ~40 minutes (more rising time).
- Place an empty dish (that can hold water) in the bottom of the oven and preheat to 450.
- Slash the top of the bread dough.
- After a 20ish minute preheat put the baking sheet in the oven and QUICKLY put about 1 cup of cold water in the dish in the bottom of the oven (shut the door quickly)... basically gives that nice crispy shell to the dough and keeps it from drying out.
- Bake for about 30 minutes (varies with the size of dough you used)
If you dont want to use all of the dough at once... you can store it over a week... but the longer it sits... the less you'll like it.
Great just as a loaf of bread, or as a bread bowl for soups!
1 1/2 tbs yeast
1 1/2 tbs COARSE salt (regular salt will make the bread come out super salty)
6 1/2 cups all-purpose flower (not self-rising)
OPTIONAL: 1 tbs rosemary
- Mix the first three ingredients, then add the 6 1/2 cups of flower all at once... no need to knead... just spoon mix it.
- Cover container loosely and allow to rise at room temp for a few hours (minimum of 2).
- Refrigerate dough for a few hours (colder dough tends to be less sticky)
- Cut a hunk of dough from the batch (about the size of a grapefruit), throw some flower on it and 'gluten cloak' it. Prolly the most difficult part... basically you're just stretching the surface of the dough from the sides to the bottom (the bottom will look like a bunch of bunched ends).
- Place the formed ball of dough on a bed of cornmeal on a baking sheet (keeps it from sticking to the pan). Let it sit there for ~40 minutes (more rising time).
- Place an empty dish (that can hold water) in the bottom of the oven and preheat to 450.
- Slash the top of the bread dough.
- After a 20ish minute preheat put the baking sheet in the oven and QUICKLY put about 1 cup of cold water in the dish in the bottom of the oven (shut the door quickly)... basically gives that nice crispy shell to the dough and keeps it from drying out.
- Bake for about 30 minutes (varies with the size of dough you used)
If you dont want to use all of the dough at once... you can store it over a week... but the longer it sits... the less you'll like it.
Great just as a loaf of bread, or as a bread bowl for soups!
StogieChat's Resident Classic Truck Restoration Amateur.
--Graham
--Graham