Instructions
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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.
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If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.
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If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen.
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Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray; the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
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Gently deflate the dough and cut it in half. Pat each half into a rough 6” x 8” oval.
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Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough.
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Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust.
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Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves; if the indentation remains, your bread is ready to bake.
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Towards the end of the rising time, preheat the oven to 450°F.
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For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop.
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When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes.Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.
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Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.
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Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.
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Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.
Tips from our Bakers
No instant yeast? You can use an equal amount of active dry yeast instead. Add it along with the other ingredients, no proofing necessary.
Bake it better! Watch King Arthur baker/blogger Kye Ameden demonstrate one of the techniques from this recipe: How to Knead Dough
As a seasoned baking enthusiast with a deep understanding of the intricacies involved in the art of bread-making, I can attest to the precision and expertise required to achieve the perfect loaf. My experience spans various techniques, ingredients, and equipment, allowing me to provide valuable insights into the detailed instructions outlined in the article.
Let's break down the key concepts and techniques highlighted in the article:
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Measuring Flour:
- The importance of accurate flour measurement is emphasized. The article suggests either weighing the flour or using the spoon-and-sweep method to ensure the correct amount.
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Mixing the Dough:
- All ingredients, excluding cornmeal, are combined in a large bowl. A sturdy spoon or a stand mixer with a beater paddle is recommended for mixing until a rough, shaggy mass of dough forms.
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Kneading the Dough:
- Manual kneading involves folding, pressing, and rotating the dough on a floured surface for about 6 minutes until it becomes bouncy and smooth. For stand mixer users, a dough hook is employed for approximately 7 minutes until the dough is smooth, elastic, and slightly bouncy.
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First Rise:
- The dough is placed in a greased bowl, covered, and left to rise until it doubles in size (1 to 2 hours). A tip for colder kitchens is shared – placing the bowl in a turned-off oven with the light on.
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Shaping the Loaves:
- The dough is divided, patted into ovals, and folded like a business letter before being rolled into logs. The loaves are then placed seam-side down on a baking sheet sprinkled with cornmeal.
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Second Rise:
- Covered with greased plastic wrap, the loaves rise for an additional 45 minutes until nicely puffy. A test involving poking the dough to check readiness is suggested.
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Preheating and Steaming:
- The oven is preheated to 450°F, and to achieve an extra-crusty crust, steam is introduced by placing a hot cast-iron frying pan in the oven and pouring boiling water into it.
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Baking and Cooling:
- The loaves are dusted with flour, slashed diagonally, and baked for 20 to 25 minutes. After baking, the oven is turned off, with the door cracked open for 5 minutes to maintain a crisp crust. The bread is then cooled on a rack.
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Storage and Tips:
- Storage recommendations include wrapping the bread well at room temperature for a couple of days or freezing for longer storage. Tips for using active dry yeast as a substitute for instant yeast are also provided.
As an expert in the field, I can confidently affirm that following these meticulous instructions will lead to the creation of a delightful, well-baked loaf of bread.
