Before and After

Before:

Crusty Bread

4 Cups Flour, divided
1 T Sugar
4 1/2 t yeast
2 1/2 cups warm wter
Sea Salt

Combine 2 cups flour, 1 T sugar, 4 1/2 teaspoons yeast; mix.
Add 2 1/2 cups warm water (will be soupy)
Beat at low speed for 1/2 minutes. Keep scraping the bowl.
Beat 2 minutes at medium speed.
Add 1 tablespoon sea salt.
Beat for 15 seconds at medium speed
While beating, dd enough flour to make a firm but not stiff dough.
Turn onto floured surface and knead for 5-10 minutes.
Shape into a ball.
Place in oiled bowl; coat entire surface.
Cover bowl with wet towel; place in warm location for 1-2 hours.
Punch down dough.
Tuck in the dough; allow to rest for 5 minutes.
Cover with damp cloth.
Shape chunks of the dough into round loaves or long thin loaves.
Generously coat baking sheet with cornmeal.
Place dough onto baking sheet; cover with damp cloth; allow to rise until double.
Preheat oven to 375.
Slash tops of dough; swab with olive oil, if desired.
Place into oven; bake for about 35 minutes or until golden.

After:




Could have risen a bit more (not very much crumb), but the crust was good, the texture was good, and the start to end time was excellent!