Rustic Artisan Bread

You might guess that "rustic" and "artisan" are code for rough-looking and heavy.  And they are.  This is not a bad thing if that's the sort of bread you like.   And I do.  They also happen to be trendy buzzwords that increase blog traffic-flow.    Yes...I am that shallow. 

Rustic Artisan Bread

6 1/2 c. all-purpose flour

1 1/2 T. yeast

1 1/2 T. course salt

3 1/2 c. lukewarm water

Place all ingredients in a large mixing bowl and combine with fork.  Cover with lightly oiled plastic wrap and set in a warm place to rise for 2 or more hours.  2 worked just fine for me.  

Divide dough into 3 lumps.  The dough will seem almost too wet to work with, but if you wet your hands, it will prevent the dough from sticking to them and will allow you to form them into mounds.

Place an oven proof bowl/dish with 1-2 cups of water in it on the bottom rack of the oven, and preheat to 450 degrees.  Place loaves on a lightly greased baking sheet, score tops with a knife, and bake at 450 for 25-30 minutes.   

I was very satisfied with the ease of preparation and the relatively quick and successful result.