EQUIPMENT: large mixing bowl, 2 loaf pans
This is a no-knead method for a crusty loaf by simply mixing flour, salt, yeast, and water. Let it rise then bake it.
- 1 packet yeast, 2¼ teaspoons, ¼ ounce
- 1 tablespoon honey
- 1½ cups purified or filtered warm water, 100 to 110ᵒF
- 1 tablespoon kosher salt
- 3¼ cups all-purpose flour or bread flour
- Olive oil (not the green stuff)
In a measuring cup, mix yeast and honey with warm water, mix well, and let it set, about 3 to 5 minutes to allow the yeast to activate. Warm water must not exceed 110ᵒF or it will kill the yeast.
In a mixing bowl, combine the salt and flour, and mix well. Add honey and yeast water. Mix completely, using a wooden spoon. Dough should be loose. The optimum temperature for the fermentation process is 75ᵒF to 85ᵒF. Cover loosely with saran wrap and allow to rise for about 2 hours or longer.
Using a serrated knife cut the dough in half. Turn by hand to stretch slightly creating a round top and folded bottom. Place the dough in an oiled loaf pan and allow it to rest for about 45 minutes.
Preheat your oven to 450ᵒF. If you have a baking or pizza stone, place it in the oven on the middle rack to reach temperature. Also, place a baking / lasagna pan filled with water on the bottom rack to create a hot moist environment.
Place the loaf pans on the stone and bake 30 to 35 minutes.