This recipe makes crispy and wonderful bread and rolls.
In large bowl add together and whisk:
3 cups warm water
1 1/2 Tbs. yeast
1 1/2 Tbs. kosher salt
Add 6 1/2 – 6 3/4 cups unbleached all purpose flour and mix with wooden spoon until all flour is incorporated. Set aside and let rise 2 hours.
In large plastic pitcher or container place risen dough and refrigerate overnight. This makes either two large loaves or three smaller loaves of bread. Uncooked dough will last in refrigerator up to 14 days.
Making a loaf of bread – take a grapefruit size piece of dough with floured hands and form into a roll, place on pizza peel that you have sprinkled corn meal and let sit for 30 minutes.
Preheat oven to 450 degrees and slide dough onto pizza stone. Bake 35-40 minutes depending on size of loaf. Bake until medium brown and crisp. Remove for oven and place on wire rack to cool for 15 minutes before cutting….that is if you can resist the temptation of hot bread and butter.
Note: A cookie sheet can be used instead of the pizza peel and stone but the result is not as good.
*A special thanks to my daughter-in-law Christy for giving me the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois as a Christmas gift, now I can bake incredible bread any day.