Easy Artisan Bread

3 cups warm water about 90 to 95 degrees

1   1/2   tablespoons yeast or 2 packets

1  tablespoons coarse salts

1 tablespoons of sugars

6  1/2  cups all-purpose unbleached flour ( you can substitute  2 ¼  cups of whole wheat flour)

In a large plastic food container with a lid, add together the water, yeast ,sugar, and salt mix this up, then add in the flour, mix together, and refrigerate for later use ( dough can be refrigerated up to 2 weeks).  Shape the dough into a ball cover with moist kitchen towel and allow it rise for 1 hour.
 Preheat oven  and  baking stone or pan to 450 – and right before placing in the oven – take a sharp knife and make a couple of slits in the top of the loaf.  The purpose is to allow the moisture to escape as it bakes. Bake for 30 to 35 minutes.

Optional:  Spray the dough with water (make very crusty crust). If you place a pan of water on the rack below the baking bread – it helps the bread stay moist and bake even


Note:  Water amount varies depending on area where you live,  temperature, and  outside air.   Keep adding the flour until the dough doesn't stick to your hands.   Don't add water to flour, it will make the bread tough and chewy.

Enjoy!!!!
Saryma Hogan