It was a busy week and I got home late, but pulled out a lump of the dough and prepared it was shown and it was the best loaf we have enjoyed hot out of the oven in a long time! So quick and easy and convenient and healthy. I was hoping for a sourdough taste the second time around as they had pointed out, but was surprised by the sourdough taste in the very first batch.
I did adjust the recipe below by adding a bit of olive oil to the recipe listed on the site.
The Master Recipe: Boule (Artisan Free-Form Loaf)
Makes four 1-pound loaves. The recipe is easily doubled or halved.
- 3 cups lukewarm water
- 1-1/2 tablespoons granulated yeast (1-1/2 packets)
- 1-1/2 tablespoons kosher or other coarse salt
- 6-1/2 cups unsifted, unbleached, all-purpose white flour,
measured with the scoop-and-sweep method
- Cornmeal for pizza peel
Take a quick look at Robin's Post for more directions and get ready for some delicious bread!