Joe's Bread

A simple bread that can be made with AP flour, doesn't require kneeing, and uncooked dough may keep in the refrigerator for 2 weeks.

Yields 4 small rounds.

Ingredients	Directions
3 cups water 6 1/2 cups (32 oz) AP flour 1 1/2 tbsp yeast or sour dough yeast 1 1/2 tbsp kosher salt Flour for dusting Cornmeal for dusting	In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours). Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it. Place a large cast iron pot / dutch oven into the oven and heat to 450º F for at least 10 minutes at the given temperature. Place the dough inside it on parchment paper, cover and bake for 25 minutes, then remove lid and bake for a further 8-15 minutes, until browned to your liking. Variation: Stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

Ingredients

Directions

3 cups water
6 1/2 cups (32 oz) AP flour
1 1/2 tbsp yeast or sour dough yeast
1 1/2 tbsp kosher salt
Flour for dusting
Cornmeal for dusting

In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose.
Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes.
Repeat with remaining dough or refrigerate it.
Place a large cast iron pot / dutch oven into the oven and heat to 450º F for at least 10 minutes at the given temperature.
Place the dough inside it on parchment paper, cover and bake for 25 minutes, then remove lid and bake for a further 8-15 minutes, until browned to your liking.
Variation: Stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

Notes

After making a batch I divide the dough and store in Ziploc bags lined with a little olive oil. This dough is very wet and sometimes I'll add another 1/2 to 3/4 cup of flour and allow to rise again before baking.

Original Recipe



	Bread,
	Side