Cooking Instructions
- 1
In medium bowl stir together flour salt and yeast
- 2
Add the water and mix thoroughly. You will have a wet sticky dough.
- 3
Cover this with plastic and lets it rise 18 to 20 hours. Do not refrigerate.
- 4
You will know it's ready when you see small bubbles on the surface of the dough and it will have doubled in size.
- 5
After the dough has risen scrape the dough out of the bowl in one piece and dust the surface of the dough with flour. Flip it around a time or two, adding flour as needed until it is fairly dry. Then nudge the dough into 12 to 14 inch square.
- 6
Fold the dough in half about ten or twelve times adding flour on your folding surface as you go and the flour is absorbed--do this until it is of a firm consistency. Once the dough is "doughlike".
- 7
Place the dough in a warm spot and cover with a clean cloth and let rise for one to two hours more.
- 8
Preheat oven to 475°F.
- 9
For a crackly Artisan crust you will have to create a steam oven. This is done by placing a metal pan such as a baking sheet (with rim) in the oven during pre heat so that it heats up with the oven.
- 10
Once the oven is pre-heated put a sheet of baking parchment onto a baking sheet. Bring one cup of water to a boil.
- 11
Now dust the baking parchment with flour and divide the dough into two pieces. Stretch them to about 12 inches and place them on the baking sheet.
- 12
Put the dough into the oven and let it bake for a minute or two. After a minute or so very carefully, but quickly, pour the boiling water onto the metal pan below which has been heating on the lower rack of the oven--and quickly close the door of the oven to trap the steam. Be very careful because this will create very hot steam.
- 13
Let bake for approximately 20 minutes or until crust of bread is golden brown.
- 14
Enjoy the smell!
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