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Five-Minute Artisan Bread ****
Note: must be prepared in advance. Keeps for up to two weeks
1-1/2 tablespoons granulated yeast (about 1-1/2 packets)
1-1/2 tablespoons kosher salt
6-1/2 cups unbleached flour, plus extra for dusting dough
3 cups water
Cornmeal
+ Grab in large plastic resealable container with a lid
+ mix yeast and salt into 3 cups lukewarm (about 100 degrees) water.
+ stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead.
+ Cover with towel (not with an airtight lid)
+ Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours.
+ apply container cover and refrigerate for up to 2 weeks but at least 3 hours.
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+ When ready to bake:
+ Preheat oven to 450 degrees,
+ Sprinkle a little flour on your hands.
+ With a serrated knife cut enough dough for your needs
+ Sprinkle down a layer of corn meal on insulated cookie sheet
+ Sprinkle a little flower on dough
+ Place dough on prepared cookie sheet and let rest, uncovered, for 20-40 minutes.
+ Using a serrated knife create 1/4 inch deep cuts in tic-tac-toe pattern
+ Place in oven a oven safe container on pan on bottom rack with a cup of water in it. (optional but it can help prevent dry crust)
+ Pour 1 cup hot tap water into container
+ Bake until crust is well-browned and firm to the touch, about 30 minutes.
+ Remove from oven to a wire rack to cool.
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Five-Minute_Artisan_Bread
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