EVERYDAY ARTISAN BREAD
- 3 cups warm water ((105-115°))
- 1 1/2 tbsp active dry yeast
- 1 tbsp coarse salt
- 6 cups all purpose flour or bread flour (plus 4 for dusting)
In a large bowl mix the water, yeast and salt. Add the flour and stir together with a wooden spoon until well combined. You will have sticky dough. Add a little more water if it seems dry.
In another bowl put a little olive oil, add the dough and turn to coat. Spray plastic wrap with baking oil and cover loosely. Leave out on the counter for 2 hours. After 2 hours put a tight lid on the bowl or wrap the bowl tightly with plastic wrap. Place in refrigerator for up to 2 weeks. You will have enough dough to make 3 grapefruit size balls
Pull out one grapefruit size ball at a time. The dough will be really sticky. Flour the counter. Work some flour into the dough as you manipulate and form the bread into preferred shape, I usually do rounds. The dough will still be sticky.
Spray a baking sheet with cooking oil and place the dough on the baking sheet. Turn the oven to 450°. Sprinkle the dough with a little flour and score it about ¼ inch deep with a sharp knife. Make a 3-inch slit crosswise or a 3-inch slanted slit in the middle.
When oven is heated, place the baking sheet on the middle rack with 1 cup of water in a shallow pan on the rack below. This helps to create steam and make the bread crusty. Bake for 20-25 min. Cool on baking rack.
Serve warm or at room temperature. Keep in a paper bag. Plastic will soften the crust.
Variations: Add 1 Tablespoon Italian seasoning when forming a round. Use for Pizza dough or Focaccia bread. I also bake this bread on my stone or tiles. Let rise on baking sheet and then lift off very carefully and place on stone or tiles.