Artisan Refrigerator Bread Dough
Ingredients:
3 cups lukewarm water
1 and 1/2 Tablespoons granulated yeast (1 and 1/2 packets)
1 and 1/2 Tablespoons kosher salt
6 and 1/2 cups unsifted, unbleached, all-purpose flour, (measured with the scoop-and-sweep method)
cornmeal
Directions:
Mixing and Storing the Dough:
Place water in a large bowl, about 5 quart size,
Add yeast and salt to the water in a 5-quart bowl.
Mix in the flour, adding flour all at once.
Mix with a wooden spoon, a stand mixer or a food processor until the mixture is uniform.
If hand mixing becomes too difficult to incorporate all the flour with the spoon, mix with very wet hands, pressing the mixture together.
Do not knead.
Mix just until everything is uniformly moist, without dry patches.
Allow to rise.
Cover with a lid (not airtight).
Allow to rise at room temperature until it begins to collapse or at least flattens on top, approximately 2 hours.
Longer rising times (up to 5 hours) will not change the result.
The dough may be used any time after this period.
However, it is recommended to refrigerate the dough at least 3 hours for less stickiness.
Baking the Dough:
Prepare a pizza peel, cookie sheet or cutting board by sprinkling it liberally with cornmeal.
This prevents the dough from sticking to it when you slide it into the oven.
Sprinkle the surface of your refrigerated dough with flour.
Using a serrated knife, pull up and cut off a grapefruit-sized piece of dough.
Place on floured surface and quickly shape.
Place on cornmeal sprinkled baking device.
Allow the loaf to rest for about 40 minutes.
There is no need to cover it.
About twenty minutes before baking, preheat the oven to 450 F.
Place baking stone on the middle rack.
Place an empty broiler tray for holding water on any other shelf.
Dust the top of the loaf liberally with the flour.
Using a serrated bread knife, score 1/4-inch-deep slashes into the top of the dough.
After a 20 minute preheat, you're ready to bake.
Slide the loaf off of your cornmeal covered surface and onto the preheated baking stone.
Carefully pour about 1 cup of hot water from the tap into the broiler tray.
Close the oven door to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
Allow loaf to cool, preferably on a wire rack.
Storing the Dough:
Store the remaining dough in the refrigerator in your covered (not airtight) container.
Be sure to use it over the next 14 days.
The dough will mature over the period, improving flavor and texture of your bread.
Cut off, shape and bake loaves as you desire.