Kneading this bread makes it unpalatable! Don't even ask.
Just don't knead! The recipe will make two lovely 1kg loaves. Also please note: "guiding the
dough into a loaf" means you plunk it down and quickly guide it into a
loaf shape. Do not roll it, poke it, fiddle with it or tuck the ends under,
not if you want uniform texture without huge holes.
RUSTIC WHITE BREAD
4 cups lukewarm water
2 Tbsp granulated quick-rise yeast
2 tsp salt
8 -1/2 cups white flour
Foil lined baking sheet
Cooking spray
Cornmeal
Small metal container for water
- Pour water into a 4 liter ice cream bucket.
- Add yeast and then salt.
- Add the flour and stir until flour is just incorporated.
- Let the dough rise uncovered for 2 hours.
- Cover the bucket with a lid and refrigerate it overnight.
- Next day spray the foil and sprinkle it with cornmeal.
- Divide the dough in half.
- Lightly guide half of the dough into a loaf. [Be sure to read my notes first].
- Return the remaining dough in the refrigerator.
- It can be used for up to 2 weeks.
- Place the shaped loaf on the prepared baking sheet.
- Set the timer for 20 minutes.
- After 20 minutes rest sprinkle the top with a little flour.
- Slash the top 1/4” deep 4 times.
- Place a small metal container in the oven.
- Set the oven to 450F and set the timer for 20 minutes.
- After 20 minutes pass pour 1 cup of hot water into the metal pot.
- Take care not to scald yourself as the hot steam rises.
- Quickly slide the loaf into the oven.
- Bake for 25-30 minutes.
- Remove the loaf and cool it on a baking rack.
- Bread should be cool before slicing with a serrated knife.
- For thin slices the loaf should rest for a day..
- Wrap it in a clean kitchen towel and leave it on the counter.
- The following day it will slice thin and uniform.
