1 pkg regular OR quick active dry yeast (2 1/4 tsp)
1 TBSP kosher or other coarse salt
cornmeal OR parchment paper for pizza peel
baking stone
450 for 30 min
not made yet
BreadIn5.com
Instructions
Mixing and storing the dough- In 5 qt container mix yeast, water, and salt. Add the flour, then use wooden spoon, stand mixer, or high capacity food processor to mix until uniformly moist. This will produce a loose dough.
Cover with lid (not airtight). Rise 2 hrs. room temp. The dough can be shaped and baked the day it's mixed, or refrigerated in a lidded container (not airtight) or loosely covered bowl for up to14 days. Easier to work with after 3 hrs. refrigeration.
Sprinkle surface of dough with flour. Cut off 1 lb (grapefruit size). Cover remaining dough for future. Sprinkling with more flour, shape a ball with your hands by stretching surface of the dough around to the bottom on all 4 sides, rotating a quarter-turn as you go. The bottom of the loaf may appear to be a collection of bunched ends, but will flatten out during resting and baking..no more than 20-40 seconds.
Put dough on prepared pizza peel and allow to rest for 60 mns..does not need to be covered. The bread may not rise much during this time. 30 mns before baking, preheat a pizza stone near center of oven to 450 with a metal broiler pan on a rack below the stone. After 60 mns dust with flour, slash with serrated knife 1/4 in deep cross. Slide dough off the peel and onto the baking stone. Cover oven windows with a towel, pour 1 cup hot water into boiler tray, close oven door. Bake 30 mns until crust richly browned and firm to touch.
Originally Submitted
3/22/2015
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