Simple Breadfrom Artisan Bread in 5 Minutes a Day
2 cups unbleached, all-purpose flour (more for dusting)
1-1/4 cup white whole wheat flour
1-1/2 cups and 3 tbsp lukewarm water
3/4 tbsp or 1 packet yeast
3/4 tbsp salt
Cornmeal
Mix the yeast with the lukewarm water. Add flour and salt to the yeast mixture.
Using a spoon, mix the ingredients together. The dough will be loose. Cover the container (not air tight) and let rest for 2-5 hours. The dough can then be baked or refrigerated for up to 2 weeks.
When the dough is ready to be baked, sprinkle a little bit of flour on the dough and cut off the amount of dough with a knife. Turn dough in hand to stretch the surface and to create a rounded top and lumpy bottom. Place the dough on top of some sprinkled cornmeal. Let the dough rest for 40 minutes.
Place a broiler pan on bottom of the oven. In the middle rack, place the baking stone and turn the oven to 450F. Let the stone heat for 20 minutes. Dust the dough with flour and slash top of dough with a knife. Slide the dough onto the stone. Pour 1 cup of hot water into the broiler pan and shut the oven to trap the steam. Bake for about 30 minutes, until well-browned. Cool completely.
Makes about 2 loafs.
2 cups unbleached, all-purpose flour (more for dusting)
1-1/4 cup white whole wheat flour
1-1/2 cups and 3 tbsp lukewarm water
3/4 tbsp or 1 packet yeast
3/4 tbsp salt
Cornmeal
Mix the yeast with the lukewarm water. Add flour and salt to the yeast mixture.
Using a spoon, mix the ingredients together. The dough will be loose. Cover the container (not air tight) and let rest for 2-5 hours. The dough can then be baked or refrigerated for up to 2 weeks.
When the dough is ready to be baked, sprinkle a little bit of flour on the dough and cut off the amount of dough with a knife. Turn dough in hand to stretch the surface and to create a rounded top and lumpy bottom. Place the dough on top of some sprinkled cornmeal. Let the dough rest for 40 minutes.
Place a broiler pan on bottom of the oven. In the middle rack, place the baking stone and turn the oven to 450F. Let the stone heat for 20 minutes. Dust the dough with flour and slash top of dough with a knife. Slide the dough onto the stone. Pour 1 cup of hot water into the broiler pan and shut the oven to trap the steam. Bake for about 30 minutes, until well-browned. Cool completely.
Makes about 2 loafs.
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