INGREDIENTS
440g Strong Flour (3¼ cups)
2 level teaspoons instant yeast (I used 1 x 7g sachet)
2 level teaspoons coarse salt (I used Cornish sea salt crystals)
360ml cool water (i.e. room temperature) (1½ cups)
optional: Semolina (or polenta) for dusting pan
5-10 minutes work
- Use a large un-greased mixing bowl.
- Whisk the flour, yeast, and salt together.
- Pour in the cool water and gently mix together with a rubber spatula or wooden spoon.
- The dough will seem dry and flakey, but keep working it until all the flour is incorporated. If needed, use your hands. The dough will be sticky.
- Shape the dough into a ball as best you can.
- Place it back in the bowl (I used a clean bowl that would fit in the fridge).
- Cover the dough tightly with cling film and set aside at room temperature.
- Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
After 2-3 hours.
You can continue with the next step immediately, but for absolute best flavour and texture, the original author recommends letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days.
- Place covered dough in the refrigerator for 12 hours – 3 days.
- I let it rest in the refrigerator for almost 24 hours. The dough puffed up a bit during this time. It may begin to deflate after 2 days. That’s fine and normal– nothing to worry about.
When you’re ready to bake
- Dust a large non-stick baking sheet with plenty of flour and/or preferably semolina.
- Turn the cold dough out onto a floured work surface.
- Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it.
- Place dough halves on prepared baking sheet and using floured hands, shape into 2 long loaves about 9×3 inches each, about 3 inches apart.
- Loosely cover and allow to rest for 45 minutes.
Preheat the oven to 475°F (246°C).
- When ready to bake, score the bread loaves with 3 slashes, about 1/2 inch deep. If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
- Place the shaped and scored dough in the preheated oven on the centre rack.
- Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.
Adapted from: https://sallysbakingaddiction.com/homemade-artisan-bread/
Nutritious, economical food. 