Edited 8/4/2013: I made this loaf again and adapted the ingredients a little. Basically, I cut the formula in third, used less water and yeast and a little more flour. I also changed the order of the ingredients.
I prefer to mix the dry ingredients first, then add in the wet ingredients. However, if you are using active dry yeast instead of instant yeast, add it to the lukewarm water and then mix it with the flour and salt.
The original version makes four 1-pound loaves. If you want to make that version, refer to the list of ingredients here.
- 2 1/4 cups (315 grams) all-purpose flour
- 1 teaspoon instant yeast
- 1/2 tablespoon Kosher salt
- 1 – 1 1/4 cups (237 -281.25 grams) lukewarm water *
- Cornmeal for dusting pizza peel or parchment paper
* Depending on the type of flour used, it could absorb more or less water.
First Step: Mixing and Storing the Dough
Just slide the shaped and scored loaf (on the parchment paper) onto the preheated baking stone. Then quickly pour hot water into your steam pan. Close the oven door immediately to trap the steam. Bake the bread for about 30 minutes, or until the crust is browned and firm to the touch.
Remove the loaf to a wire rack to cool completely before slicing and serving.
Then slice and enjoy! Look at those holes. I’m very pleased with this version. It tastes so good! It’s great warm with butter. You can also make crostini with it.