Crackling crust, fragrant bread, but quite dense. You have to eat it the same day as it becomes unedible the next
Prep Time 2hrs
Cook Time 30mins
Total Time 3hrs30mins
3cupsluke warm water
1,5tbspgranulated yeast2 packets
1,5tbspkosher or other coarse salt
6,5cupsunsiftedunbleached, all purpuse white flour
cornmeal for pizza peel
Warm the water slightly; just a little warmer then body temperature. Warm water will rise the dough to the right point for storage in about 2 hours, You can use cold tap water and get an identical final result but it will take longer.
Add yeast and salt to the water in a large bowl or a resealable (not airtight) container. It's not important to dissolve all the yeast.
Mix in the flour with a spoon or with a standmixer. Make sure the dry patches are all incorporated but kneading is not necessary.
Leave to rise for about 2 hours or until it starts to collapse or flattens on top.
Store the dough in the fridge until ready to use.
When ready to bake cut a grapefuit size piece of dough from your supply. Sprinkle a bit of flour on your dough and your hands so it doesn't stick. Make a ball of your dough and leave to rest for an additional 20 minutes while you preheat the oven and a pizzastone in the meantime.
Also prepare a waterbath by putting an empty broiler tray in the bottom shelf of the oven. Preheat the oven to 240 C. (450F)
Dust the dough with flour before slashing it with a knife to create a pattern on top.
Slide the loaf into the oven and add boiling water into the tray in the bottom.
Bake for about 30 minutes or until the crust is nicely browned and firm to the touch.
Remove from the oven and leave to cool on a wire rack.