Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.) (Once refrigerated, the dough will shrink back a bit that's okay. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. If you plan to bake a loaf immediately, proceed to the next step. (See the step-by-step photos for guidance on what the dough should look like.) Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If it's too wet, add a few tablespoons of flour. If your dough is too dry, add a few tablespoons more warm water. The dough should be sticky and conform to the shape of the bowl. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. In a very large ( 6-quart) bowl, whisk together the flour, salt, and yeast.Reheat in a 350вЏ oven until warmed through, about 10 minutes. To thaw, take the bread out of the freezer and let it come to room temperature, about 3 hours. Wrap in a zip-top freezer bag and freeze for up to 1 month.

The baked loaves can also be frozen whole or sliced. Defrost the dough in the refrigerator overnight, then shape, rest and bake as usual. The dough can be portioned into thirds and frozen in airtight plastic containers for up to 1 month. Once sliced, place the loaf cut-side down on a cutting board or plate and leave it uncovered. This bread is best enjoyed fresh on the day it is made. (Try to do this quickly so as not to let heat out of the oven.) Bake until the loaf is golden brown, about 30 minutes. Slide the baking sheet with the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water. Set a metal pan on the bottom rack of a preheated 450вЏ-oven. Using a sharp knife, make a few 1/2-inch-deep slashes in the dough - a scallop, cross, or tic tac toe pattern all look nice. It may also spread/flatten a bit thatвЂ™s okay.

(If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. Put the dough ball onto a cornmeal-dusted baking sheet and let rest at room temperature, uncovered, for about 40 minutes. Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath. When youвЂ™re ready to bake a loaf, pull out one-third of the dough.Д¬oat the outside lightly with flour (you donвЂ™t want to incorporate more flour into the dough, you just want to be able to handle it). As you can see below, it will rise a lot! Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If itвЂ™s too wet, add a few tablespoons of flour. Stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. Mix to combine.ДЄdd 3 cupsВ of lukewarm water (no need to be exact but lukewarm is about 100вЏ). In a very large (6-quart) bowl, combine the flour, salt, and yeast. After that, add it to the flour and proceed with the recipe.

To give active dry yeast a boost, you can dissolve it in the lukewarm water and salt and let it sit until frothy, about 10 minutes. (The cornmeal is for dusting the pan.) As you can see, I use instant (or rapid-rise) yeast.В Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. This recipe has just four ingredients: all-purpose flour, instant yeast, kosher salt, and water. What YouвЂ™ll Need To Make Crusty Artisan Bread The recipe is modestly adapted from one of my favorite baking books, Artisan Bread in 5 Minutes A Day by Jeff Hertzberg M.D. WhatвЂ™s more, the dough takes just five minutes to make, does not require kneading or any special equipment, and can rest in the fridge for up to two weeks (the flavor becomes more complex the longer it sits). This homemade artisan bread recipe is astonishingly easy, and it makes enough for three delicious loaves, which you can bake as needed. This crusty bread recipe is astonishingly easy - no kneading required - and it makes three beautiful loaves, which you can bake as needed.

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