5-Minute Artisan Bread - Download the recipe at
drive.google.com/?tab=wo&urp=https://www.google.com/&authuser=0#folders/0BysHVKO-Mv5kY3NyT3laSzhZY1k

Ingredients:

3 cups Lukewarm water

1 ½ tbsp. Granulated yeast

1 ½ tbsp. Kosher salt

6 ½ cups Unbleached flour, plus extra for dusting dough

Cornmeal

Directions:

In a large container, mix yeast and salt into water. Using a large spoon,

stir in flour, mixing until uniformly moist. Do not knead. Cover loosely.

Let dough rise at room temperature, until dough begins to flatten on

top or collapse, 2-5 hours.

Sprinkle flour on hands and pull dough up. Using a serrated knife, cut off

a grapefruit-size piece. Work for 30-60 seconds turning dough in hands,

gently stretching surface of dough, creating a rounded top and a

bunched bottom.

Sprinkle cornmeal on a pizza peel. Place shaped loaves on pizza peel

and let rest, uncovered for 40 minutes. Dust dough with flour.

When ready to bake, Place a broiler pan on bottom rack of oven.

Place baking stone on middle rack and preheat oven to 450 degrees F

and preheating baking stone for at least 20 minutes.

Using a serrated knife, slash top of dough in a tic-tac-toe pattern. Slide

loaves onto preheated baking stone. Pout 1 cup hot tap water into

broiler pan and quickly close oven door to trap steam. Bake until crust

is well-browned and firm to the touch, about 30 minutes.

Remove from oven to a wire rack and cool.

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