It deserves its own page.
Because of the many requests I've had for this recipe, I thought it
would just be easiest (and a convenient navigation to my blog) for me
to post the recipe here.
Makes 4 loaves
3 cups lukewarm water
1.5 Tablespoon active dry yeast
1.5 Tablespoon kosher/sea salt
6 1/2 cups all purpose flour
olive oil
extra kosher salt for sprinkling
dried rosemary
stir the water, salt, and yeast. Add flour and mix into a dough. Cover with plastic and poke holes into it. Let sit in a warm place for 2-5 hours. preheat oven to 425. put a baking sheet in the oven to preheat, also. (or a pizza stone if you have one). rip/cut dough into about 4 or 5 grapefruit sized portions and tuck all of the loose ends underneath itself to give it a pretty loaf-shape. work on a floured, overturned baking sheet because you will need to carry the loaves to the oven and transfer them to the preheated baking sheet. if the dough is really wet, coat your hands in olive oil to prevent sticking.
brush loaves with olive oil, sprinkle with sea salt and dried rosemary, pick them up, toss them into the oven onto the preheated baking sheet. Bake for about 30-40 minutes. Just until the crust is golden brown. When you pull them out of the oven, you can brush them again with olive oil while they're hot.
In the original recipe, they also have you stick a pan with water on the lower rack while it's baking. The steam apparently gives you a crustier bread, but I haven't really found the difference significant enough for the extra trouble.
This recipe is super flexible: I've done it with half whole wheat, half white, walnuts, cranberries, oats and sunflower seeds. You can fold some shredded cheese into it when you're shaping the loaves, and sprinkle some cheese on top... let me know if you concoct some good variations!
Makes 4 loaves
3 cups lukewarm water
1.5 Tablespoon active dry yeast
1.5 Tablespoon kosher/sea salt
6 1/2 cups all purpose flour
olive oil
extra kosher salt for sprinkling
dried rosemary
stir the water, salt, and yeast. Add flour and mix into a dough. Cover with plastic and poke holes into it. Let sit in a warm place for 2-5 hours. preheat oven to 425. put a baking sheet in the oven to preheat, also. (or a pizza stone if you have one). rip/cut dough into about 4 or 5 grapefruit sized portions and tuck all of the loose ends underneath itself to give it a pretty loaf-shape. work on a floured, overturned baking sheet because you will need to carry the loaves to the oven and transfer them to the preheated baking sheet. if the dough is really wet, coat your hands in olive oil to prevent sticking.
brush loaves with olive oil, sprinkle with sea salt and dried rosemary, pick them up, toss them into the oven onto the preheated baking sheet. Bake for about 30-40 minutes. Just until the crust is golden brown. When you pull them out of the oven, you can brush them again with olive oil while they're hot.
In the original recipe, they also have you stick a pan with water on the lower rack while it's baking. The steam apparently gives you a crustier bread, but I haven't really found the difference significant enough for the extra trouble.
This recipe is super flexible: I've done it with half whole wheat, half white, walnuts, cranberries, oats and sunflower seeds. You can fold some shredded cheese into it when you're shaping the loaves, and sprinkle some cheese on top... let me know if you concoct some good variations!
