Penny helped me make bread this morning.  It’s one of the easiest recipes I know, and quite tasty.

One recipe makes enough for 4 loaves and can be stored in the refrigerator for up to 2 weeks.  The longer it stays in the fridge, the more sour dough tasting it will be.  It is a very versatile recipe, I really like putting an egg wash on it and adding poppy seeds, sesame sees and garlic.  It is also really good stuffed.  Here’s the recipe if you are interested-

Ingredients

1 ½ tablespoon yeast

1 tablespoon salt

3 cups warm water

6 ½ cups all purpose flour (or can use 1/2 all purpose and 1/2 wheat)

Mix-

In large, sealable plastic bowl, mix yeast & salt into warm water.

Using large spoon, mix in flour until uniform and mixed (DO NOT KNEAD)

Dough should be wet enough to conform to shape of container

Cover but do not seal

Let rise at room temp until dough begins to flatten on top or collapse (2 – 5 hours) I usually just do 2 hours.

Punch down if necessary

Cover, seal and place in refridge for at least 3 hours and up to 2 weeks.  (I have used dough after the initial rise and it has been fine).

Baking-

Sprinkle flour on dough and hands.  Divide dough into 4 sections, and remove one (about grapefruit sized).

Turn and stretch 30 – 60 seconds in hands, making round loaf

Sprinkle corn meal on parchment paper

Place dough on parchment paper

Let rest 1 – 2 hours

Preheat oven (and stone) to 450 degrees

Slide onto pizza stone (while still on parchment paper)

Bake 25-30 minutes (with broiler pan with cup of water underneath) until browned on top

Resist cutting until cooled