The recipe below is exactly how you will find it at KAF. My changes and suggestions are: if you don't have cornmeal, use flour, semolina, or parchment paper. I use my stand mixer with the dough hook attachment to make this. Start with only 5 1/2 cups (21.5 oz) of flour, add more as needed depending on weather conditions/humidity. I kneaded the dough in the mixer for about 10 minutes, stopping it every few minutes to add additional flour, as needed, and scrape down the dough hook. I then kneaded for just a minute by hand mostly to shape into a ball. I ALWAYS bake with the Traditional Method, haven't tried the quick method... if you try it, let me know how it works out!!
Ingredients:
1 tablespoon sugar
2 1/4 teaspoons active dry or instant yeast
2 cups warm water (not over 110°F)
2 1/2 teaspoons salt
5 1/2 to 6 cups (21 1/2 to 25 1/2 ounces) King Arthur Unbleached All-Purpose Flour
cornmeal
2 1/4 teaspoons active dry or instant yeast
2 cups warm water (not over 110°F)
2 1/2 teaspoons salt
5 1/2 to 6 cups (21 1/2 to 25 1/2 ounces) King Arthur Unbleached All-Purpose Flour
cornmeal
boiling water
MIX IT
Add sugar and yeast to warm water and let dissolve. Gradually add salt and flour to liquid and mix thoroughly until dough pulls from sides of bowl. Turn out onto floured surface to knead. (This may be a little messy, but don't give up!)
KNEAD IT
Fold far edge of dough back over on itself towards you. Press dough away with heels of hands. After each push, rotate dough 90°. Repeat process in rhythmic, rocking motion for about 3 minutes. (Lightly sprinkle flour on board to prevent sticking.) Let dough rest while you scrape out and grease mixing bowl. Knead dough again about 3 more minutes until bouncy and smooth.
LET IT RISE
Place dough in bowl and turn over once to grease the top. Cover with damp towel or plastic wrap and let rise until doubled in bulk (1 to 2 hours).
SHAPE IT
Gently deflate the dough and briefly knead out gas bubbles. Cut in half and shape into 2 Italian or French-style loaves. Place on baking sheet generously sprinkled with cornmeal. Let dough rest 10 minutes.
BAKE IT
Quick method: Lightly slash the tops three or more times diagonally and brush with cold water. Place on a middle rack in your cold oven. Turn the heat to 400°F, and bake for 35 to 40 minutes, until crust is golden brown and sounds hollow to the touch.
Traditional method: For lighter, crustier bread, let loaves rise 45 minutes. Preheat the oven to 450°F for 15 minutes. Pour 2 to 3 cups of boiling water into a roasting pan. Carefully place on the lowest rack of the oven. Place bread on an oven rack above the pan, and bake 20 minutes. Turn the heat off and allow the bread to remain in the oven for 5 more minutes. Remove, cool, and devour!
Add sugar and yeast to warm water and let dissolve. Gradually add salt and flour to liquid and mix thoroughly until dough pulls from sides of bowl. Turn out onto floured surface to knead. (This may be a little messy, but don't give up!)
KNEAD IT
Fold far edge of dough back over on itself towards you. Press dough away with heels of hands. After each push, rotate dough 90°. Repeat process in rhythmic, rocking motion for about 3 minutes. (Lightly sprinkle flour on board to prevent sticking.) Let dough rest while you scrape out and grease mixing bowl. Knead dough again about 3 more minutes until bouncy and smooth.
LET IT RISE
Place dough in bowl and turn over once to grease the top. Cover with damp towel or plastic wrap and let rise until doubled in bulk (1 to 2 hours).
SHAPE IT
Gently deflate the dough and briefly knead out gas bubbles. Cut in half and shape into 2 Italian or French-style loaves. Place on baking sheet generously sprinkled with cornmeal. Let dough rest 10 minutes.
BAKE IT
Quick method: Lightly slash the tops three or more times diagonally and brush with cold water. Place on a middle rack in your cold oven. Turn the heat to 400°F, and bake for 35 to 40 minutes, until crust is golden brown and sounds hollow to the touch.
Traditional method: For lighter, crustier bread, let loaves rise 45 minutes. Preheat the oven to 450°F for 15 minutes. Pour 2 to 3 cups of boiling water into a roasting pan. Carefully place on the lowest rack of the oven. Place bread on an oven rack above the pan, and bake 20 minutes. Turn the heat off and allow the bread to remain in the oven for 5 more minutes. Remove, cool, and devour!
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