Classic No Knead Artisan Bread

 

1 1/2 T. yeast

1/2-1 1/2 T. kosher coarse salt

3 C. lukewarm water (105°)

6 1/2 C. flour

 

Add yeast to water in a 5-qt bowl or lidded but not airtight plastic food container and let grow until bubbly (5 min). Add all of the flour and salt; mix well with a wooden spoon or hands. Dough will be wet and loose. Allow to rise about 2 hrs. Can use now or refrigerate up to two weeks, for future use. When ready to use, sprinkle top of dough with flour and cut off a grapefruit sized piece. Gently shape and then form a ball and place on a pizza peel/parchment paper well coated with cornmeal. Let loaf rest about 40 minutes in warm area. If using refrigerated dough, let it come to room temperature first about 2 hours. Preheat oven to 450°F for 20 minutes, with a baking stone on middle rack and an empty pan with sides (ex: cake pan) on bottom shelf. Dust top of dough ball with flour or lightly coat with melted butter, or spray with water and make 3 slashes in top of dough, 1/4 inch deep and sprinkle with desired toppings if desired. Slide onto stone: add 1 C. cold water to pan and quickly close oven. Bake about 30 minutes or until crust is nicely browned and firm to touch, about 195-200°F internal temperature. Store in paper bag if using by next day; if longer use ziplock bag. Bread can be frozen for up to 2 weeks. Hint: you can also add herbs, garlic, sun-dried tomatoes, or seeds to dough when forming loaf. Makes 3 loaves.