I know what you’re saying…”Really Kelly? Bread baking in JULY?!?” Yes! It’s delicious and you can do it late at night or early in the morning. I promise it’s worth a little extra effort. I will say I have baked a loaf in the grill and had great success, maybe I’ll share how to someday. A dear friend of mine introduced this recipe to me last year and ever since I’ve been obsessed! It’s similar to the pizza dough in that there is no kneading and you can keep it in your fridge for up to two weeks! Just pull off a small amount for fresh bread each night. You can also freeze the dough for use later as well.
- 3 cups warm water
- 1.5 tablespoons yeast
- 1.5 tablespoons kosher salt
- 6.5 cups all purpose, unbleached, unenriched flour
In the large bowl, combine water, yeast, and salt. Stir together. No need to wait until yeast is bubbly. Add in flour all at once and stir together. All portions of the dough should be moistened so that no flour is left uncombined. Cover mixture with lid or plastic wrap and leave at room temperature for two hours, or until doubled in size. Place bowl of dough, still covered, in fridge overnight and up to 14 days.
How to make a loaf: Sprinkle pizza peel – or parchment paper, if you don’t own a peel – very generously with corn meal. You want to make sure your loaf doesn’t stick when you slide it off onto the pizza stone or cookie sheet. Remove bowl from refrigerator. Sprinkle a “cloak” of flour over the dough – you’re not trying to mix it in or make your dough less sticky. Cut off a grapefruit -sized piece of dough, and pull all four sides, one at a time, to the bottom to form a ball. Flour hands if dough is sticking to them. Don’t worry about making the bottom of the loaf look smooth.
Let loaf rest for 40 minutes (or more, if kitchen is drafty or cool). Most of the actual rising will take place in the oven. 20 minutes before baking, place pizza stone in oven on the second to bottom rack, and place broiler pan on the rack below that; preheat to 450. After 40 minutes have passed, sprinkle top of loaf with flour (to keep knife from sticking). Using a serrated knife, make two 1/4 inch cuts crosswise on the top of the loaf. Now, with a quick motion, flick the loaf onto the pizza stone, then pour a cup of hot water into the broiler pan. Shut oven as quickly as possible to retain steam. Bake for 30-40 minutes, or until crust is browned and hardened. Remove from oven and place on cooling rack; don’t slice in until cooled because it will release essential moisture moisture.
You can freeze dough after first rise in portions, wrap in parchment and store in freezer bag. You can also freeze the loaf after baking in a freezer bag.
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