A few years ago I found this recipe in an issue of Mother Earth News and have been hooked ever since. I’m not a big fan of sour breads, so I make it the day I want to bake it, but if you like sour bread, you can let it ripen in the refrigerator for a few days and you’ll have that nice sour bite. The recipe is so simple…
3 cups luke warm water
1 1/2 tablespoon yeast
1 1/2 tablespoon salt
6 1/2 cup flour
Put away the ol’ Kitchen Aid because this is a NO KNEAD bread!!!! Mix all ingredients thoroughly and let rise for 2 hours. Once risen, punch down and refrigerate until one half hour before your ready to bake. At baking time, preheat the oven to 450 degrees. Pull out the dough onto your lightly floured counter, form into two loaves. Sprinkle corn meal onto a large baking sheet and then place your loaves onto the sheet. With a sharp knife, make some slits into the top of your loaves and let rise for 20 minutes.
Before placing your loaves in the oven, place another pan beneath the rack that your bread will bake on. I use a 9×9 pan and fill it about half way with water. Slide your cookie sheet onto the rack above and set the timer for 30 minutes. Your loaves should be a nice golden brown and firm to the touch when ready. I brush the loaves with butter just after I pull them from the oven to soften up the crust a bit.
Here’s the link to the entire article if you’d like to see all the fun they have with this dough!
I wanted to share this with you because I’m baking it today myself… it goes great with a ham and lentil soup!