Yield: 3 small or 2 very large loaves

Photography By Michael Fornataro | August 10, 2017

Ingredients

  • 1 1/2 Tablespoons yeast
  • 3 Cups warm water
  • 6 1/2 Cups bread flour
  • 1 1/2 Tablespoons salt
  • 1 Tablespoon cornmeal

Instructions

  1. 1. Dissolve yeast in warm water and let sit for a few minutes. 
  2. 2. Add flour and salt. Knead until smooth and elastic. 
  3. 3.  Cover and let rise for 3-5 hours.
  4. 4. Preheat oven to 475ºF. Shape dough into loaves on a cookie sheet dusted with cornmeal. 
  5. 5. Cover and let proof for 40 minutes. Score your loaves and place the cookie sheet in the oven. Bake for 20-25 minutes until golden brown. 
  6. 6.  Let cool for as long as you can and enjoy!

Ingredients

  • 1 1/2 Tablespoons yeast
  • 3 Cups warm water
  • 6 1/2 Cups bread flour
  • 1 1/2 Tablespoons salt
  • 1 Tablespoon cornmeal
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