Artisan Bread Dough

Thanks to Jamie for this recipe, which she got from Artisan Bread in 5 Minutes a Day. I adapted it slightly and have loved the results. It's a versatile recipe, and can be used for pizza crust, calzones, pasties, or pot pies. The dough keeps for at least 2 weeks in the fridge, and it's great to pull out a little whenever you need it.

Ingredients:
6 1/2 cups unbleached all-purpose flour (975 grams)
1 1/2 Tbsp dry yeast
1 1/2 Tbsp salt
3 cups warm (100˚F, or just warm to the touch)\
3–4 Tbsp olive oil (makes the bread nice and fluffy!)

Mixing:
Mix flour, yeast, and salt together in a large bowl. I like to weigh out the flour for speed and accuracy. If using a KitchenAid, use the dough hook and set these dry ingredients mixing on low while measuring out the water (this can take the place of sifting).

While mixing, add olive oil and then add water slowly. The trick is to get all of the flour wet while avoiding mixing the dough too much. The KitchenAid and a spatula are good for this. As soon as dough is mixed thoroughly, cover lightly and set aside to rise at least 2 hours. If you're not baking right away, you can cover it more carefully (with plastic wrap on the surface of the dough to keep the air out) and store it in the fridge (you can also skip the 2-hour rising and let it rise overnight, but I never do).

Baking:
Preheat oven to 450˚F.

Take a grapefruit-sized lump of dough (1lb) in well-floured hands. Form it into a ball and gently pull the heel of your hand against the surface of the lump as you turn it in your hands. The goal is to stretch the surface slightly, making a "gluten cloak" that will trap the heat inside. Do this for about 30 seconds.

Allow the loaf to rise 30–40 minutes (if the dough is cold, it may need a little longer). Dust the top of the loaf and slash a 1/4 inch deep pattern (cross or tic-tac-toe). This allows steam to escape and gives your bread that professional "artisan" look.

Optional: for a harder crust, you can create a steam oven, which will toughen the surface of the bread. Place on old pan or basting tray on the bottom shelf of the oven while preheating. Just before you put the loaf in the oven, pour 1 cup of warm water on the pan. Place bread on upper shelf and quickly close oven door to trap the steam. I like my bread softer, so I usually skip this step.

Sprinkle cookie sheet or pizza stone with corn meal and bake for about 20–30 minutes. Remove when crust is golden brown. Allow to cool. Slice and enjoy!

Store remaining dough, tightly covered, for up to two weeks.