Ingredients

• Ingredients Units USM Scale 1x2x3x Master Recipe: 3 cups lukewarm water 1 1/2 tablespoons active dry yeast 1 1/2 tablespoon coarse salt 6 1/2 cups all-purpose flour I used this halved recipe for loaf shown: 1 1/2 cups lukewarm water 1 packet active dry yeast (about 2 1/4 teaspoons) 2 teaspoons himalayan salt 3 1/4 cups bread flour

Preparation

• Instructions MAKE THE DOUGH: Mix: In a very large mixing bowl combine the water, yeast and salt. If adding herbs, now is a good time, use a teaspoon or so of your favorite herbs or double if using fresh. Add flour all at once and stir with a wooden spoon. Takes only a minute, if that. No need to knead, just mix. You just want everything mixed well, no streaks of flour left, and you’re done. Rise: Cover container loosely (I used a towel to cover). Let it rise in a warm area with no draft, may take anywhere from 2 to 4 hours depending on temperatures (ideal temp is 80 – 90). Separate: Once done, if making the master recipe, pull away 1/4 of the dough and refrigerate the rest to bake later. Store unused dough covered tightly with plastic wrap in the refrigerator for up to 2 weeks. Shape: Lightly dust your hands and flat surface with flour, or cornmeal, so it won’t stick. Take your dough and place it on the floured flat surface, gently pull the sides of the dough toward the bottom, rotating the dough until you get a roundish shape with a smooth surface. Also, don’t worry if the bottom is a little bunched, it will flatten out upon the second rising. Rest: Place your dough ball onto a flat surface lined with parchment paper (if not using parchment paper, place on flat surface dusted with cornmeal or flour), and let it rest for at least 30 minutes. No need to cover it. If the dough has been refrigerated, it helps to let it rest a little more, until it’s no longer chilled. BAKE THE DOUGH: Preheat the oven to 450 degrees F. Placing a cast iron skillet, pizza stone, roasting pan or shallow fry pan in the oven to get it nice and hot (a baking sheet will be fine too). Let the oven preheat for 30 minutes. Prep oven and dough: When ready to bake, place a rimmed cookie sheet or small pot with at least 1 cup of water on the bottom rack to steam – this will help the crust get nice and crispy, but it’s fine if you skip it. Line your baking vessel with parchment paper or lightly flour with cornmeal. Dust a little flour on top of your loaf, using a knife slash the top, about 1/4 inch deep, in a cross, tick tac toe or scallop pattern (this helps the bread expand when baking while also giving it a rustic look). Bake: Place prepped dough in center of baking vessel and place in the oven, center rack, for 30 – 40 minutes, until you get a nice brown crust. Carefully remove from oven, let cool a few minutes and enjoy!