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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3 1/2 cup(s) lukewarm water |
4 teaspoon(s) yeast |
4 teaspoon(s) coarse salt |
7 1/4 cup(s) unbleached all-purpose flour (2 pounds 4 oz.) |
Directions:
1. Master Recipe
2. Combine water, yeast and salt in large bowl. With spoon (or mixer with paddle attachment), stir in flour (dough will be wet).
3. Place dough in 5-quart lidded container; cover with lid (do not snap airtight). Let rise at room temperature 2 hours. Refrigerate overnight or up to 14 days.
4. Crusty Boule
5. -lb. (grapefruit-size) portion of Master Recipe
6. Hold dough and dust top with flour; quickly shape into ball by stretching surface of dough around to bottom on all four sides, rotating dough a quarter turn as you go.
7. Place dough on pizza peel or baking sheet liberally sprinkled with cornmeal or lined with parchment paper; cover loosely with lightly floured plastic wrap. Let stand in warm draft-free place 1 hour or until dough is slightly puffed and no longer chilled.
8. Thirty minutes before baking, place baking stone on center oven rack; place empty broiler pan on bottom oven rack. Heat oven to 450°F.
9. Dust loaf with flour. With serrated knife, make 2 or 3 (1/4-inch-deep) slashes in top of loaf. Slide loaf (with parchment paper, if using) onto baking stone. Immediately pour 1 cup hot water into broiler pan; quickly close oven door to trap steam.
10. Bake 30 minutes or until deep golden brown and loaf sounds hollow when tapped on bottom. Cool completely on wire rack.
11. (12-slice) loaf
12. PER SLICE: 80 calories, 0 g total fat (0 g saturated fat), 2.5 g protein, 16.5 g carbohydrate, 0 mg cholesterol, 135 mg sodium, .5 g fiber
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