This recipe makes about 4 loaves of bread. The idea is that you make the dough, store it inthe fridge, and then rip off a chunk when you want to bake it. The book claims it saves for up to 2 weeks but I say more like 10 days. Again, this is the easiest thing in the world and your friends will think you’re AMAZING.
The Basic Recipe:
- 6 ½ cups flour (I go for half whole wheat, half unbleached white flour. Sometimes I use all whole wheat or mix it up with some rye flour)
- 3 cups luke warm water
- 1 ½ Tbls yeast
- 1 ½ Tbls kosher salt (or whatever is available)
- Cornmeal—to keep the dough from sticking to the board and pizza stone/pan
- Stir yeast and salt into water
- Pour in flour and mix well with a wooden spoon—no need to kneed (pun intended)
- Cover mixing container with a towel or a lid—not air tight and let rise for about 2hours.
- Once dough has doubled in size, dust with flour and cut off a chuck (about grapefruitsize isusually good).
- Form into a ball and place it on a cornmeal covered surface (pizza peal is you haveone)
- Let sit for about 40-60 minutes. During this time preheat the oven to 450 degrees. If youhave a pizza stone, it should be in the oven preheating as well. This will ensure that the bread is getting heat from all directions.
- When your ready to bake it, dust the loaf with flour and cut slashes into the bread using a serrated knife.
- Pop that sucker in the oven along with a small oven safe dish containing water (this will make the crust nice and crispy).
- Bake for 30-35 minutes
- Remove from oven and let cool for 10-15 minutes before cutting.
- Store the extra dough in the refrigerator for in a covered food safe container.
- Make sure to share!
There are a million different variations so don’t limit yourself! Here are some of our favorites:
- chia seeds, sunflower seeds, sesame seeds
- sun dried tomatoes
- rosemary and olive oil
When I’m ready to bake a loaf of bread, I simply cut off the size I want, flatten it a bit on a floured surface and add in the desired goodies. Then I fold the dough over itself and work it with my hands until the add-ins are spread somewhat evenly throughout the dough. Then start from step 6 and proceed as normal.