This recipe also uses weight measures (with a volume conversion for cheating!). Gene Webb at North Shore Boulangerie and Joe Blaine at National Bakery are both advocates for weight measures, as they are far more accurate than volume measures, and encourage home bakers to invest in a kitchen scale.
Adapted from The New Artisan Bread in Five Minutes a Day
Makes 4 loaves
Heat oven to 450 degrees for baking.
- 680 grams (3 cups) lukewarm water
- 10 grams (1 tablespoon) dry active yeast
- 17 to 25 grams (1 to 1 ½) tablespoons kosher salt
- 910 grams (6 ½ cups) all-purpose flour
- cornmeal (for pan sprinkling)
Recommended Tools (with substitutions):
- Wooden pizza peel (wooden bread board or wooden cutting board)
- large (about 6 quarts) plastic container with lid (food grade plastic bucket, or large stoneware bowl)
- Danish dough hook (wooden spoon, granny fork, bare hands)
- Parchment paper
- Baking or pizza stone (baking sheet, covered with parchment paper)
Step One: Mixing and storing dough
In your large plastic container, mix yeast, salt and water. (Water should be warmed to slightly higher than body temperature, no more than 100 degrees.) Then mix in all the flour at once. Whether using Danish hook, wooden spoon, or fork, you may need to reach down and use your hands; that’s okay. The key is to mix but not knead the dough. Mix until there are no dry patches. Dough will be wet and stick to sides of container. Cover the container with lid that is slightly cracked open so as not to be airtight. (If using stoneware bowl, cover loosely with plastic wrap.)
Allow dough to rise at room temperature for about 2 hours, until dough begins to flatten or collapse on top. Now place container into refrigerator with lid still cracked open, allow to chill overnight.
NOTE: Don’t punch down nor knead dough! This method of long fermentation is allowing the yeast to do the hard work! Your dough can remain in the fridge for about two weeks.
Step Two: Shaping and Baking
Prepare your pizza peel (or wooden board) with cornmeal and/or parchment paper. Remove dough container from refrigerator. Flour hands and lightly sprinkle flour on top of dough mix in container. Pull up and cut off 1 lb sections (about grapefruit sized) for as many loaves as you’re going to bake that day.
Hold dough in hands and add more flour as needed so it doesn’t stick to you hands. Gently stretch the surface of the dough around to the bottom on all sides, rotating ball as you go. The dusting flour will fall off. It should; it’s not meant to be incorporated into the dough, just keep it from sticking to your hands as you shape it. The bottom might look lumpy, but the top should be round and smooth. Take care to work with speed and purpose; overworking the dough will make for a dense loaf. (Ideally, shaping should take no longer than 30 seconds.)
Place shaped loaf onto pizza peel (wooden board) and allow to rest for about 40 minutes. (You can let it rest longer if you want a more open crumb. Cover with flour cloth if resting more than 40 minutes.)
Preheat a baking stone (pizza stone) near the middle of the oven set to 450 degrees. Place an empty broiler or jelly roll pan on lowest rack of oven. (Remember to set your middle rack with enough room for bread to expand.)
When your loaves are rested, slash a ½-inch deep cross-hatch pattern onto bread using a serrated knife.
Now move your loaf from the pizza peel (wooden board) to the baking stone. If your loaf is one parchment, leave the loaf on the parchment and bake on the parchment that is placed onto the stone (or cookie sheet). Quickly but carefully place a tray of ice cubes into the broiler pan (jelly roll pan).
Bake about 30 to 35 minutes or until crust is browned and firm to the touch. Artisan breads bake to a darker color, so don’t worry, it’s not burnt! Allow to cool for 2 hours on a wire cooling rack.