Crunch, Crackle, Chew Bread
Servings Prep Time
1loafs 5hours
Cook Time
35minutes
Servings Prep Time
1loafs 5hours
Cook Time
35minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place cloche in a cold oven and set temp to 425°F and cook for 35 minutes.
  6. ***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.