Lukewarm water (100F) – 3 cups
1-1/2 tablespoons yeast (2 packets)
1-1/2 teespoon kosher salt
6-1/2 cups unbleached all purpose flour (scoop and sweep method)
1. All amounts need to be exact. I experimented with small variations and the results vary vastly. Special care should be taken to the flour – it must not be packed or too fluffy when measuring the 6-1/2 cups.
2. The mixing must not be too much. This is an old time bread and requires very little handling – not just for ease of preparation but for proper doubling in bulk.
Add yest + salt to the water (100F)
Add all flour to the water
Mix only as much as to blend everything (do not overmix or knead)
Allow to raise and collapse (until the dough raises and then collapses half top). Takes about 2 hours. Can be stored in fridge up to 14 days.
Take a grapefruit size – pull it off the dough, do not cut with knife.
Flour the piece so it is not sticky.
Stretch gently and fold into a ball by folding the sides under. This should take 30-60 seconds (do not overwork!).
* Rest 40 min. on a cornmeal pan.
Preheat oven to 450F.
* Best if baked on a stone. With water in a shallow pan under the stone.
* Dust&Splash water on top while backing to form a hard crust (could also spray water).
Bake 30 min.
*** Additional read:
This is a thesis written in an easy to understand language with comprehensive information about the history and technologies of bread making:
Thesis on bread history and technology