Basic Artisan Crusty Bread

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Basic Artisan Crusty Bread
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Makes: 16 servings adjust

Directions

Ingredients

  • 1⁄2 tablespoon Dry Active Yeast
  • 2 cups Water, very warm

Step 1

In a large bowl or bowl of a heavy-duter mixer dissolve the yeast in the water for about 5 minutes.

Ingredients

  • 3 cups Whole Wheat Flour
  • 2 teaspoons Salt

Step 2

Stir in the first 3 c. of flour and the salt.
 

Step 3

Beat well, cover with plastic wrap and let this rise 2 hours in a warm spot OR overnight in the refrigerator.

Ingredients

  • 3 cups Flour

Step 4

Stir in the last 3 c. flour a little at a time, adding only as much as necessary to make a kneadable dough
 

Step 5

Knead the dough 10-15 minutes. Add a little more flour as needed, but be careful not to make the dough too dry-- it should be moist but not sticky, and very pliable.
 

Step 6

Place the dough in a large lightly-oiled bowl, cover well and let rise at room temperature until doubled.
 

Step 7

Punch the dough down and divide it in half. Shape the dough into 2 long loaves. Place on a non-stick or lightly-oiled cookie sheet sprinkled with cornmeal.
 

Step 8

Sprinkle the tops with flour, cover and let rise at room temperature until doubled. Meanwhile, preheat the oven to 450 degrees F. Place a shallow pan of hot water in the bottom of the oven.
 

Step 9

Slash the loaves in several places. Spray with water from a plant mister. Bake 5 minutes. Spray again. Bake 5 more minutes. Spray again. Bake 5 more minutes. Remove the pan of water at this point. Bake 15-20 minutes more.
 

Step 10

Remove bread from pans and cool on racks. Makes 2 loaves, 16 slices each.
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