Brooke is joined by her friends Letti and Greg Rockwell who show us how to make artisan bread at home for a fraction of the cost of store-bought.
- This recipe will make 2 large loaves or 3-4 smaller loaves. It can also be used for baguettes.
- 940 g bread flour (approx 6 C)
- 1/2 t yeast
- 1 1/2 T salt in a large mixing bowl.
- 3 C room temp water.
Mix flour, yeast, and salt in a large mixing bowl. Add water. Mix with a wooden spoon until dry flour is all incorporated into the ball of dough. The dough will be shaggy. Not smooth like kneaded dough. The whole process should only take a minute or two.
Cover bowl with clear wrap and place out of the way to ferment for 12-18 hours.
After fermentation time, dough will be wet and bubbly. This means it is ready.
Lightly flour working surface. Taking care to degas dough as little as possible, scrape out dough on surface. Gently tug at corners to elongate dough and stretch over itself once or twice to create surface tension and desired loaf shape. Alternatively you can leave the dough as is when scraped into surface for a rustic ciabatta loaf.
While dough is resting for up to an hour, preheat oven to 450 with a large enameled Dutch oven or a baking stone. If using a stone, a preheated cast iron skillet for steam will produce the best crust.
When oven and pot are completely heated, gently transfer dough to pot and cover. For the stone option, place dough on baking stone, carefully pour 1/2 C water in the cast iron skillet (DON’T BURN YOURSELF!) and close oven.
Bake for 25 minutes. Uncover, turn for even color, and bake for approximately 5-10 minutes more until the bread has a rich caramel color.
Remove and cool on a rack for an hour.