5-Minute Artisan Bread - Download the recipe at
3 cups Lukewarm water
1 ½ tbsp. Granulated yeast
1 ½ tbsp. Kosher salt
6 ½ cups Unbleached flour, plus extra for dusting dough
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
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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