Simple Crusty Bread

• 2.25 teaspoons (1 packet)try active yeast
• 2.25 teaspoonstosher salt
• 3.25 cupsttall purpose flour
• 1 & 1/2 cupsttwater @ ~ 100u0b0F
• Note: Using whole wheat flour makes this bread much denser - but you can do 3/4 whole wheat and add in some vital wheat gluten and it comes out great

1. 1.In a warm kitchen aide mixing bowl combine yeast, salt and water. Use the paddle attachment to stir in the flour, mixing well so that there are no dry patches.
2. 2. Transfer the dough to a bowl that's ~ twice the volume as your dough volume. Cover loosely with plastic wrap and let rise at room temperature for 2 hours (up to 5 hours). Keep bowl by warm area if possible.
3. 3.Continue to bake at this point (see step 4) or refrigerate (covered) for up to two weeks.
4. 4. Preheat oven to 450 degrees, place a pan of hot water on the bottom.
5. 5. Turn the dough out onto a lightly floured board; dust the top lightly with flour and cut dough in half using a serrated knife. Turn the dough in your hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Slash top with knife in three small lines before proofing.
6. 6. Stretch the dough into an oval shape and let rest, covered with a damp paper towel, for 40 minutes (70 if it was refrigerated).
7. 8. Dust top with flour, and place bread on baking sheet with parchment paper.
8. 8. Bake for ~25-30 minutes on the middle shelf of the oven.

packet, salt, flour, f, whole wheat flour

Taken from www.epicurious.com/recipes/member/views/simple-crusty-bread-50163636 (may not work)