For four loaves of bread...
6 cups very warm water
3 slight T of both yeast and salt
13 scooped and shaken cups of unbleached flour
Mix together in very large bowl that has a lid
Let sit out for a few hours, then refrigerate
Now you can have fresh bread four times throughout the week.
TO make the bread:
Heat oven to 500
Place cake pan full of water in the oven on bottom rack
Take out dough, It is sticky.
(I don't have a peel, nor a stone, so this is how I have learned to do it)
Grease your baking sheet, and sprinkle corn meal where the bread is going to go
Put about 1/4 cup flour in a small circle on your counter
With a wet hand, scoop about 1/4 of the dough, about a small cantaloupe size
Using the flour, shape the dough. You do not want to work the flour into the dough, you only want to make a "skin" on the dough with the flour.
Making a "boule" or ball, round shape is easiest, but you can pull it long and make a french shaped loaf.
Once shaped, place on baking sheet and let sit for 30 minutes.
After 30 mins, make slices across the top and place into steamy hot oven.
Turn temp down to 450 and set timer for 25-30 minutes.
Should be a nice golden brown, crispy on outside, chewy in the middle
Let cool a little before eating if you can wait.
THis is really simple, but you have to follow the directions perfectly. Once you learn the routine, you can have great bread everyday for about 45 minutes worth of waiting.
Check out Artisan Bread in 5 Minutes a Day for more great recipes.
