Knowing how important the bread choice is for my Dad, I was a little worried that this wouldn't live up to his expectations. I mean, making a bread recipe and having my Dad not like it would pretty much be the most devastating thing ever. Well not ever, but it would be hard for me to recover.
After all the rave reviews and comments about this recipe, I decided to give it a go. It was quick, it was easy and it sounded delicious. Even if it turned out bad, it's not like I had spent hours and hours making it...
...but I would have.
This was everything I could have wanted. It had a nice, crispy crust and was fluffy and light on the inside. Just how I like my bread. But even better, just how my dad likes his bread. I would definitely make this again and again. There's no reason not to. Enjoy!
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| I was even able to make two log loaves with the other half of dough. |
Ingredients
- 3 cups of lukewarm water
- 1 1/2 tbsp. active dry yeast
- 1 1/2 tbsp. coarse salt
- 6 1/2 cups all-purpose flour
Place the water, yeast and salt in a very large mixing bowl. Dump in the flour and mix with a wooden spoon until everything is nice and moist. You may need to add a little more water (just a few tablespoons at a time) to get it fully combined. Then you're done mixing!
Cover the bowl loosely and let sit until it has risen and deflated a little (at least 2 hours, preferable 3 hours). Now your dough is ready to be baked or stored in the refrigerator until ready to use.
To bake the bread: (If the dough is coming from the refrigerator, let it come to room temp before continuing) Lightly dust your hands with flour to prevent your hands from sticking and grab a piece of dough (about the size of a grapefruit). Form it into a boule by pulling the sides of the dough towards the underside of the dough ball and rotating the dough until you get a roundish shape with a smooth surface. You can also shape the remaining pieces of dough into logs or braids.
Transfer the dough to a piece of parchment paper or a cornmeal-dusted cutting board. Let the dough rest and rise for about 1 hour.
About 20 minutes before you’re ready to bake the bread, put a cast iron skillet or pizza stone on the center rack of the oven and place a roasting pan on the bottom rack of the oven. Preheat the oven to 450° F.
Dust some flour over the top of your risen loaf and cut a few slashes into the top about 1/4-inch deep. Transfer dough onto the skillet or pizza stone, quickly pour 1 cup of hot tap water into the broiler pan and shut the oven door to keep the steam inside. Bake for 30-40 minutes for a boule shape (20-25 minutes for a log) or until the crust is nice and brown. Cool completely before cutting.
Cover the bowl loosely and let sit until it has risen and deflated a little (at least 2 hours, preferable 3 hours). Now your dough is ready to be baked or stored in the refrigerator until ready to use.
To bake the bread: (If the dough is coming from the refrigerator, let it come to room temp before continuing) Lightly dust your hands with flour to prevent your hands from sticking and grab a piece of dough (about the size of a grapefruit). Form it into a boule by pulling the sides of the dough towards the underside of the dough ball and rotating the dough until you get a roundish shape with a smooth surface. You can also shape the remaining pieces of dough into logs or braids.
Transfer the dough to a piece of parchment paper or a cornmeal-dusted cutting board. Let the dough rest and rise for about 1 hour.
About 20 minutes before you’re ready to bake the bread, put a cast iron skillet or pizza stone on the center rack of the oven and place a roasting pan on the bottom rack of the oven. Preheat the oven to 450° F.
Dust some flour over the top of your risen loaf and cut a few slashes into the top about 1/4-inch deep. Transfer dough onto the skillet or pizza stone, quickly pour 1 cup of hot tap water into the broiler pan and shut the oven door to keep the steam inside. Bake for 30-40 minutes for a boule shape (20-25 minutes for a log) or until the crust is nice and brown. Cool completely before cutting.
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