4-4l/2 cups high gluten bread flour, plus some for dusting the tray
and the loaves
2 tsps. kosher salt
l tbsps. instant dry yeast
Place the four, salt & dry yeast in a food processor fitted with a
plastic blade for dough. With the machine runni g, slowly pour in
l4 to l5 ozs. of cold water. Mix just until the dough forms a
sticky ball. Let rest for 5 mins. Then mix again until the dough
warms slightly, about 2 mins. Do not overmix; the friction will
cause the dough to overheat, and the yeast will die.
Turn the dough ut into a bowl and cover with plastic wrap. Let is
rise until double in bulk – 3 to 6 hours. (The longer the bread
rises, the better it will taste.) Then punch the dough down and
divide it into 3 pieces. Roll each one into a thick loaf and place
on a floured baking tray. Cover and let rise again for about l hr.
until the dough is well puffed.
Preheat the oven to 450. Just before baking, sprinkle the loaves
with flour. On the top of each one, make 4 parallel, diagonal slashe
s with a sharp knife. Place the bread in the oven and throw about
l/2 cup water onto the bottom of the oven to creat steam.(Be careful
not to burn yourself) Bake for 30 to 35 mins., throwing in a bit mor
e water l0 minutes into the baking. Test for doneness by tapping the
bottom of each loaf; A hollow sound means it is baked through.
Remove and cool on a wire rack.
Yield: 3 loaves.