Artisan Bread

3 c warm water
1 ½ TBSP
2 tsp salt
6 ¼ cup flour wheat or white flour works or mix

½ -1 cup of a mixture of seeds and/or nuts(optional) flax seed, sesame seed, and sunflower or what mix you like
If using wheat use ¼ cup of vital wheat gluten

Mix in a bucket (ice cream bucket works) or large bowl with a spoon or spatula until all of the flour is all well mixed. This will be wet sticky dough. Place cover on the bucket or bowl but not air tight. Leave the dough on the counter for best flavor and texture a minimum of 2 hours or even over night. You can use it at room temperature at this point or store it in the refrigerator. This should make 3 -4 loaves, pizzas, and flat bread, fry bread and more.

Baking Artisan Bread

This is a free form loaf. You do not need a loaf pan. Stoneware or heavy duty cookie sheet work well. Pull up a cantaloupe size of dough use just enough flour to keep the dough from sticking to you. Gently smooth and tuck then pinching the bottom together.

Place on parchment paper larger than the dough on the back of a cookie sheet or use a pizza peel.

Let the dough rest for 10 minutes if at room temperature about 1 hour if cold dough should be at room temperature before going in the oven. Place on either stoneware or heavy duty cookie sheet on rack in the middle of oven. Place a broiler pan on a rack below the middle (needs to be a metal pan).

Preheat oven at 455 degrees. Lightly dust the top of dough and make 3 – 4 slits in the top for vents. Slide dough into the oven onto the cookie sheet. Pull the rack with the broiler out just enough to pour 1 cup of water into the broiler pan and shut the door.

Bake for 30-45 minutes should sound hollow when done
Peel off parchment paper and place on cooling rack for at least 15-20 minutes before slicing bread for best texture.

or

For a crusty bread – Preheat the oven to 500^ with a dutch oven place inside dutch oven 30min with lid on and 20 min lid off.