MOST POPULAR ARTISAN BREADS RECIPES

Steps:

• The critacal factor is using a dutch over to bake.
• Stir the salt into the flour then the yeast. Add the wet items and knead for 5 minutes. Let rise for 2 hours.
• Fold several times and rise again for 2 hours.
• Spray parchment paper with Pam and form it into a rising bowl. Fold the dough again and shape into a ball and put into the parchment paper. Push down the ball and spray the top lightly with Pam and cover with plastic wrap to get a final rise until doubled in size (about 1 1/2 hour).
• Sprinkle with flour and slash top.
• Heat oven and dutch oven to 500 degrees for 1/2 hour. Remove dutch oven to stove top and gently lift the partchment paper and dough and place both into the dutch oven and cover.
• Lower oven temp to 450 and bake covered for 25 minutes.
• Remove cover and bake another 15-20 minutes until golden brown or until bread internal temp is 200.
• Cool uncovered.

Steps:

• In an extra-large bowl combine flour, Add-In (if desired), salt, and yeast. Stir in the warm water until mixture is moistened (dough will be very sticky and soft). Cover bowl loosely with plastic wrap. Let stand at room temperature 2 hours. If desired, refrigerate up to 1 week.
• For each loaf, grease a 10- to 12-inch cast-iron skillet; sprinkle generously with cornmeal. Using a sharp knife, cut off a third of the dough. (Place remaining dough in refrigerator.) Do not punch dough down. Place dough portion on a well-floured surface; sprinkle lightly with flour. Shape dough by gently pulling it into a ball, tucking edges underneath and adding additional flour as needed to keep dough from sticking to hands. Place in prepared skillet; sprinkle lightly with flour. Cover loosely with plastic wrap. Let rise in a warm place 20 minutes.*
• Preheat oven to 450°F.** Score top of loaf with sharp knife. Place on middle oven rack; place a shallow roasting pan with 2 cups hot water on the rack below. Bake 25 to 30 minutes or until crust is deep golden brown. Remove from skillet; cool on a wire rack.