Artisan Master Recipe

Submitted by Chef mariajane

"Thsi recipe comes from a regional magazine called "Saltscapes". Love this recipe!! Can be used for so many different things such as baguette, crown, and even pizza dough!!"

 

• Ready In: 3hrs
• Ingredients: 5
• Serves: 6-8

ingredients

• 1 1⁄2 tablespoons salt
• 1 1⁄2 tablespoons yeast
• 3 cups lukewarm water
• 6 1⁄2 unbleached white flour
• flour, for dusting

directions

1. In a bowl or container, stir salt and yeast into water until dissolved. Stir in flour until uniformly moist.
2. Let dough rise loosely covered, until it collapses, (about 2 hours). Rrfrigerate at least 3 hours, or preferably overnight (this allows the dough to develop flavor).
3. Remove from refrigerator. Sprinkle dough with flour. Cut off a grapefruit-size piece about 1 lb. Gently stretch the sides of the dough around to the bottom, to form a ball that's smooth on top. place a sheet of floured parchment paper onto a pizza pan or upside-down cookie sheet. Sprinkle dough with flour and rest on top of parchment until almost doubled in size (up to about an hour).
4. Prepare the oven, place a baking stone on middle rack, and an empty broiler pan on bottom rack (If you don't have a stone, double a cookie sheet and place it in the oven) Turn oven on to 450°F
5. When oven reaches temperature, dust the loaf and use a knife to score a cross or lines across the top, abupt 1/4-inch deep. Slide the loaf, still on the parchmnt directly onto the baking stone. The parchemnt paper will slip right off after baking.
6. Pour 1 cup of hot water into broiling pan beneath . Bake 20 minutes or until a deep brown. Cool completely on a rack before cutting.