Ingredients
- 2 1/2 cps Flour all purpose, sprinkle and sweep
- 1 tsp Salt
- 2 1/4 tsp Instant Yeast
- 1 cps Water warm
- 1 pinch White Sugar
Servings: loafs
Instructions
- Add yeast into a measuring cup and add warm water and a pinch of sugar, stir, and let sit for 5-10 minutes. Add all ingredients in a mixer with a bread hook. Beat at medium speed for 30 to 60 seconds. Dough will start to follow the hook. The right mix of ingredients will yield a ever-so slightly sticky dough ball.
- Place dough in a 6 qt bowl, cover, and let rise for 2 hours at room temperature. It will rise quite vigorously, doubling in size. Gently punch down the dough.
- Using Cloche stoneware, season cloche with oil and sprinkle with cornmeal and place dough on it. Work dough into a ball or log. Sift a light coating of flour over the top to help keep the dough moist while it rests. Cover with stoneware.
- Let dough rise for about 45-60 minutes. It won't rise too much, but settle and expand. With a sharp knife, slash bread 2 to 3 times, making 1/2" deep cuts - bread might deflate, but that's ok.
- Place cloche in a cold oven and set temp to 425°F and cook for 35 minutes.
- ***If using a pizza stone: Preheat oven to 425°F with pizza stone in place. Place a shallow pan on the lowest oven rack right below the rack with stone on it. Have 1 cup of water ready. Place bread on the pizza stone and carefully pour 1 cup water in the lower shallow pan - the water helps the bread rise and stay chewy. Close oven door quickly. Bake for 25-35 minutes or until deep, golden brown. Remove from oven and place on rack to cool.
Recipe Notes
1 cup = 8 ouncesyeast packets are usually 1/4 ozFor the sprinkle & sweep method, fluff your flour and sprinkle it in your measuring cup. This is how recipes measure. Digging your measuring cup into the flour bag packs the flour in tighter.
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