Crusty Bread

By maredan

Ingredients

• 6 About 6 cups bread flour
• 1 1/2 teaspoons salt
• 1 teaspoon active dry yeast
• 3 cups warm water
• For Focaccia
• Extra-virgin olive oil
• Coarse salt
• Water
• Fresh rosemary leaves

Details

Servings 1

Preparation

Step 1

Directions
1. TO MAKE THE DOUGH: In the bowl of a standing mixer, whisk 6 cups of flour with the salt and yeast. Add the water and mix with the paddle at medium speed for 5 minutes. (The dough will climb the paddle—that''s fine. It will also be quite soft and tacky; if it seems too sticky, however, add up to another 1/4 cup of flour.) Switch to the dough hook and knead at medium speed until the dough pulls away from the bowl and makes a slapping sound, about 8 minutes.
Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 2 hours, depending on the temperature of your kitchen.
TO MAKE EACH 10-INCH LOAF: Scrape the dough out onto a floured surface; it will be tacky. Dust the top of the dough lightly with flour. Roll one-third of the dough into a ball and set it on a wheat bran—dusted or lightly floured baking sheet. Dust the loaf with wheat bran and cover with a cloth. Let rise until doubled, about 1 hour.
Preheat the oven to 450°. Preheat a 3-quart enameled cast-iron casserole. Transfer the dough to the casserole, cover with the lid and bake for 40 minutes. Uncover and bake the loaf for 5 to 10 minutes longer, until browned. Transfer the loaf to a rack and let cool.
TO MAKE FOCACCIA: Pat the dough out about 1 inch thick on a lightly oiled 12-by-18-inch baking sheet. In the center of the dough, mix 2 tablespoons of olive oil with 1/2 teaspoon of salt and 1/2 tablespoon of water until blended, then rub the mixture all over the dough. Using your fingertips, dimple the dough all over. Let rise, uncovered, for 1 hour, or until doubled.
Sprinkle the focaccia with rosemary and salt and bake it at 450° for 20 to 25 minutes, until risen and nicely browned.