easy easy Artisan Boule (makes 4 - 1 lb loaves) (baking, cookie, oven)

[Goodpasture]

Here goes: Artisan Boule (makes 4 - 1 lb loaves):
3 C lukewarm water
1 1/2 TBS granulated yeast
1 1/2 TBS kosher or other coarse salt
6 1/2 C unsifted, unbleached, all purpose white flour, measured using the scoop and sweep method
...
Put water, yeast and salt in a bowl with a loose fitting lid (you can use a pan). Add the flour all at once and stir with a wooden spoon until all mixed well into a moist dough with no dry patches. If needed, mix with wet hands. Do not knead. Let it rise at room temp about 5 hours. Stick in fridge at least 3 hours before using. Take 1/4, shape it into a boule and let rest for about 40 minutes. Do not knead. preheat oven to 450 with baking stone in the middle. Sprinkle with corn meal. Dust and slash dough. Move boule to stone and add a shallow pan with boiling water beneath the baking stone. Bake for about 30 minutes or until brown and hollow sounding when you tap the bottom of the loaf. The dough will stay good in the fridge for about a week and can be frozen.

thought you might like some fresh easy to make bread some day.............this bread was actually baked on the grill this past summer.......

[JustJulia]

You don't knead it?? I haven't made bread in a long time, but my husband makes terrific pizza crust and focaccia, and he is starting to make yeast rolls and breads. I didn't know there were breads that you didn't have to knead.

[Grannysroost]

Originally Posted by Goodpasture

Here goes: Artisan Boule (makes 4 - 1 lb loaves):
3 C lukewarm water
1 1/2 TBS granulated yeast
1 1/2 TBS kosher or other coarse salt
6 1/2 C unsifted, unbleached, all purpose white flour, measured using the scoop and sweep method
...
Put water, yeast and salt in a bowl with a loose fitting lid (you can use a pan). Add the flour all at once and stir with a wooden spoon until all mixed well into a moist dough with no dry patches. If needed, mix with wet hands. Do not knead. Let it rise at room temp about 5 hours. Stick in fridge at least 3 hours before using. Take 1/4, shape it into a boule and let rest for about 40 minutes. Do not knead. preheat oven to 450 with baking stone in the middle. Sprinkle with corn meal. Dust and slash dough. Move boule to stone and add a shallow pan with boiling water beneath the baking stone. Bake for about 30 minutes or until brown and hollow sounding when you tap the bottom of the loaf. The dough will stay good in the fridge for about a week and can be frozen.

thought you might like some fresh easy to make bread some day.............this bread was actually baked on the grill this past summer.......

Thanks I do the NY Times guy no-knead, but I like using what you really need with this one...trying tomorrow

[ylisa7]

Thank you. It looks great.

Do you have to use a stone to bake it on?

[Goodpasture]

I use a stone....I would imagine a cast iron skillet would work as well......you just need really even heat and moisture.

[DrEarth]

I have never made bread before, but I really want to try this! A cookie sheet won't work to bake the bread on? I don't have a stone or a cast iron skillet.

[Goodpasture]

I haven't tried it, but it is a very forgiving recipe. I just use a stone for all my breads, pizza's, etc.......

[DrEarth]

I'll give it a shot, and see how it works out.

[Grannysroost]

Well I finally got to it! It is very good, but I think I need more flour, a little to gooey to move to the stone....and couldn't resist the plate

[DrEarth]

Yes, that looks good! I hope to try it this weekend.