MSU Corporate 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 of the formed loaf with course sea salt, wet your hands so the dough doesn't stick to them, then the dough onto your preheated pizza stone or sheet tray.

Add a cup of ice water into the metal pan (the steam will keep the bread moist) and then let it bake for 25-30 minutes. Check to see if it's 'done' by thumping on the bottom of the loaf - if it sounds hollow, you got yourself a loaf!