Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Domed stoneware baker traps steam for artisan crust at home
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
Revolutionary no-knead method — artisan bread, minimal effort
Active malt enzymes — improves bread rise, crust color, flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Domed stoneware baker traps steam for artisan crust at home
Baking steel for superior heat transfer — pizza, artisan bread
Cordierite pizza stone — absorbs moisture for crispy crust
Revolutionary no-knead method — artisan bread, minimal effort
Active malt enzymes — improves bread rise, crust color, flavor
You're reading one of recipes available free. Full library with Gastronome.
In a warm kitchen aide mixing bowl combine yeast, salt and water. Use the paddle attachment to stir in the flour, mixing well so that there are no dry patches. 2. Transfer the dough to a bowl that's ~ twice the volume as your dough volume. Cover loosely with plastic wrap and let rise at room temperature for 2 hours (up to 5 hours). Keep bowl by warm area if possible. 3.Continue to bake at this point (see step 4) or refrigerate (covered) for up to two weeks. 4. Preheat oven to 450 degrees, place a pan of hot water on the bottom. 5. Turn the dough out onto a lightly floured board; dust the top lightly with flour and cut dough in half using a serrated knife. Turn the dough in your hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Slash top with knife in three small lines before proofing. 6. Stretch the dough into an oval shape and let rest, covered with a damp paper towel, for 40 minutes (70 if it was refrigerated). 8. Dust top with flour, and place bread on baking sheet with parchment paper. 8. Bake for ~25-30 minutes on the middle shelf of the oven.