Artisian BreadMy spouse was surfing her favorite websites when she stumbled across this bread receipe for artisian bread. This is a bread with a real crusty outside and a dense, moist inside. The cool thing was you can make the dough, let it raise and then put it in the fridge where it keeps for about 2 weeks if it's kept tightly covered. 1 1/2 tablespoons of yeast, 1 1/2 tablespoons of salt, 3 cups of warm water and 6 cups of flour. in a large bowl, add the salt, yeast and warm water. Stir to dissolve. Add the flour and mix well. Cover lightly with a cloth or plastic wrap, do not cover tightly so gasses can escape and let stand for 5 hours as it raises. Once raised, cover tightly and put in the fridge. You can take as much or as little dough out as you want. Roll the dough in cornmeal and let rise for about 40 minutes before baking. Put a pan of water on the top rack of your oven, put the dough on a flat baking sheet and bake for about 30-40 minutes or until it has a light brown color. Take out and enjoy. Just thought I'd share.
rhettbuttler69 61-65, M 5 Responses 1 Jun 9, 2010