Artisan Bread

Courtesy of: Harmony Hess

1 1/2 T. Yeast

1 1/2 T. Coarse Ground Salt

3 C. Warm Water

6 1/2 C. Flour

1. Add all ingredients, in order, in a large mixing bowl with a dough hook.

2. Mix until dough is uniform. No need to Knead (tee-hee)

3. Cover and let rise for 2 hours, or until dough begins to collapse. *From this point the dough can be refrigerated for up to 2 weeks.

4. When you are ready to bake, prepare a pizza peel or long cutting board by liberally sprinkling with corn meal.

5. Sprinkle the surface of your dough with flour, and your hands, and cut off 1/3 of the dough (about the size of a grapefruit). Add flour as needed to shape the dough into a ball - smooth on top. 

6. Place dough on prepared pizza peel or long cutting board, and let it rise for 30-40 min. (If you like, you can sprinkle more salt on top or more yummy herbs/spices).

7. Preheat oven to 425. While the oven is heating, place a pizza stone on middle rack and an empty broiler pan underneath it.  *A parchment paper lined metal pizza pan will work as well if you don't have a pizza stone.

8. When the dough is ready, slash the top in a criss-cross pattern. Slide the dough from the peel to the stone with a quick forward jerking motion. Pour 2 cups of water into the broiler pan and quickly close the door to trap the steam. 

9. Bake for 30 minutes. Make 3 loaves.