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Breads/Breakfast Jean Murdock and Craig Hoffman
1/1/1900

RUSTIC ARTISAN BREAD

Submitted by: Craig Hoffman

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Servings: 2 to 10 - how hungry are you?

Comments:
Makes a large loaf, about 12" X 7" X 4".

Ingredients:
1 tablespoons granulated yeast (about 1 packets)
1 tablespoons Kosher salt
3 cups lukewarm water
6 cups unbleached flour, plus extra for dusting dough

Directions:
In a large plastic container, mix yeast and salt into the lukewarm water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. DO NOT KNEAD.

Cover with a cloth. Let dough rise at room temperature, 2 to 5 hours, and refrigerate (covering with plastic wrap) for at least 3 hours, or overnight.

When ready to bake, sprinkle cornmeal on parchment paper. Dust dough and hands with flour. Working for 30 to 60 seconds, gently stretch the dough, creating a football shape by bunching the sides and end of the loaf.

Place th dough on the prepared parchment paper and let rest for 40 minutes.

Place broiler pan on the bottom rack and a baking stone on the middle rack of the oven. Preheat the oven with these inside for 20 minutes at 450 degrees.

Using a serrated knife, slash top of dough in three parallel, inch deep cuts. Slide dough into the oven and pour 1 cup of hot tap water into the broiler pan and quickly close the door to trap steam.

Bake about 40 minutes or until well browned and firm to the touch. Remove from oven to a wire rack and cool completely.

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