Chef Kurt is Baking Bread…Mmmmmm…Bread…
MSU Executive Chef Kurt Kwiatkowski’s Home Made Bread
3 cups all-purpose flour
2 tsp yeast
1 TBSP kosher salt
1 TBSP sugar
1½ cups warm water
1 tsp course sea salt
Sift or mix the flour, yeast, sugar and salt together well. Stir in water, starting with 1 cup and then adding in small amounts till the dough is in a ball and barely sticks to the mixing spoon. Cover bowl with plastic wrap and poke a couple of holes in the top; let it sit at room temperature for 5 hours.
Preheat oven to 450 degrees for 20 minutes; while heating the oven, place a metal pan on the bottom rack. If you have a pizza stone, use the stone and preheat that, too. If you don't have a pizza stone, flip over a sheet tray and use that. Just before placing dough onto the stone/tray, sprinkle enough corn meal onto the surface to keep the dough from sticking to it.
Sprinkle some corn meal on a cutting board and take dough and form into a football-shaped loaf. Use a serrated knife to cut 3, ¼” deep, slats across the top of the bread and dab the top with water.
Sprinkle the top with the course sea salt and put into the oven. Add a cup of ice water into the metal pan and then let it bake for 25-30 minutes and then check for doneness.