3: Rustic Bread
- 24 fluid ounces (0.709 liters) warm water
- 1 1/2 teaspoons dried fast rising yeast
- 2 1/2 teaspoons sea salt
- 6 1/2 cups unbleached white bread flour
Pour tepid water into a large mixing bowl. Add the yeast to the water and then the salt, mix well.
Add all the flour and mix thoroughly with a wooden spoon until ingredients are mixed. Don't over knead. Leave the bread dough in the mixing bowl and cover loosely. Allow to rise for 2 hours, or until doubled in size.
Pre-heat the oven and place a baking sheet in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board or place it in a greased and floured loaf tin. Allow to rise for another 20 to 30 minutes.
Bake at 450 degrees Fahrenheit (232.2 degrees Celsius) for 30 minutes or until well-risen, brown and the loaf sounds hollow when it is tapped on the underside. Remove the bread and cool on a cooling rack.