Artisan
Bread
Tami B.
Yield: 2 small dome
loaves
3 c. water
1 TB sugar
1 ½ TB. Yeast
1 TB sea salt
5 ½ c. flour
Mix warm water, sugar, and yeast until yeast bubbles. Add
salt and flour. Dough will be sticky.
Let sit in the bowl for 45-90 minutes. Remove, shape, and place on
baking sheet. (You can shape various ways, but it doesn’t rise like a normal
bread loaf. You can split it into two round domes and let them cook on a cookie
sheet.) Let rise until double. Bake at 425 for 30 minutes. (put a cake pan of
water in with the bread while it bakes to make it crustier.)
