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ARTISAN BREAD HOW TO

You can also freeze the loaf after baking in a freezer bag.}ġ6 hrs 2 mins Make It Now Cooking Directions (If you make extra dough, you can freeze dough after first rise in portions, wrap in parchment and store in freezer bag. Remove from oven and place on cooling rack don’t slice in until cooled because it will release essential moisture.Bake at 450 for 30-40 minutes, or until crust is browned and hardened.Shut oven as quickly as possible to retain steam.

Now, with a quick motion, flick the loaf onto the pizza stone, then pour a cup of hot water into the broiler pan. Using a serrated knife, make two 1/4 inch cuts crosswise on the top of the loaf. After 40 minutes have passed, sprinkle top of loaf with flour (to keep knife from sticking).20 minutes before baking, place pizza stone in oven on the second to bottom rack, and place broiler pan on the rack below that preheat to 450.Most of the actual rising will take place in the oven. Let loaf rest for 40 minutes (or more, if kitchen is drafty or cool).Don’t worry about making the bottom of the loaf look smooth. Flour hands if dough is sticking to them. Cut off a grapefruit -sized piece of dough, and pull all four sides, one at a time, to the bottom to form a ball.Sprinkle a “cloak” of flour over the dough – you’re not trying to mix it in or make your dough less sticky. You want to make sure your loaf doesn’t stick when you slide it off onto the pizza stone or cookie sheet.

ARTISAN BREAD HOW TO

How to make a loaf: Sprinkle pizza peel – or parchment paper, if you don’t own a peel – very generously with corn meal.

Place bowl of dough, still covered, in fridge overnight and up to 14 days.

Cover mixture with lid or plastic wrap and leave at room temperature for two hours, or until doubled in size.

All portions of the dough should be moistened so that no flour is left uncombined.

Add in flour all at once and stir together.

In the large bowl, combine water, yeast, and salt.

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).