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Rustic Italian Country Bread




Source of Recipe


Internet


List of Ingredients




1/2 T. instant yeast
2 cups water(90-110 degrees)
5 cups all purpose unbleached flour

Mix above and cover. Let rise 3-12 hours.

In the morning add:

1 T. instant yeast
4 cups warm water
2 T. salt
10-12 cups all purpose unbleached flour

If using a mixer, mix and knead until a smooth ball forms keeping dough on the 'wet' side. Knead for about 5--8 min. in a bosch mixer. If kneading by hand, be careful not to add too much flour. Dough should be smooth and elastic, and slightly moist. Cover and let rise until double(1-2 hours in a cool spot, this develops more flavor) Punch dough down and sprinkle cornmeal on a wooden pizza peel or countertop.Shape into 4 small but firm loaves that you have pinched and pulled tightly on the bottom. Cover and let rise about 30 min or until loaves rise a bit more but not necessarily double, they will finish rising in the hot oven. Slash the tops and place on a preheated baking stone at 400 degrees. Bake for 50-55 min. spritzing cold water on the loaves every 5 min. for the first half hour to ensure a crisp crust.



Recipe