crusty bread

making oven steam:

a little excitement for

a dark, cold morning

source, 16 servings, 195 calories

3 c warm water, 2 packets yeast, 1.5 T kosher salt, 6.5 c flour

combine water, yeast, salt; add flour, stir to form a shaggy dough; rise 2 hours, covered lightly; divide into 2 loose, floured balls on floured silpat; rest 40 minutes; heat a baking stone on the middle rack of the oven and a pan on the bottom rack to 450 F; score loaves and transfer silpat onto stone, pour 1 c warm water into pan, bake 45 minutes or until brown

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