Artisan Bread

A friend sent me instructions for a fantastically quick and easy bread, based on the recipes in Artisan Bread in Five Minutes a Day.

(I don't have a copy of this book, and it's not in the library, so if anybody's looking for a good birthday present for me - please feel free to check for it on Booko! )

In a large container add:

6 cups lukewarm water

3 tbs seasalt

3 tbs yeast

13 cups flour.

Mix.

And leave on the counter for a couple of hours...

While it grows...

And grows...

Until it's knocking at the top of the container and you panic and stick it into the fridge for 3

 hours.

Sprinkle some flour over the top so you can easily haul out a handful, saw it off, play with it a very little, and place on a polenta covered board.

Toss a cupful of water in a hot tray in a very hot oven, then bake until done. Takes me around 25 minutes. The bread is delicious and makes a fantastic pizza, especially when combined with tomatoes fresh from the garden!