On this rainy Saturday, I think I can whip up a batch of home made bread. I know I've got flour in the pantry.
The bread is not a secret recipe, it's basic bread dough with a more water to flour ratio, more like a sponge.
3 cups water
1 1/2 TBS yeast
1 1/2 TBS salt
6 1/2 cups Flour
I just slashed it like a tic-tac-toe board and threw it in the oven on the pizza stone...450 degrees 30 min. For steam, I added 1 cup of water to the broiler pan in my gas oven and the pilot light went out because it had come up to temp, but I was really afraid that I had put it out with the water. Whew.
It's a little flatter than I would have liked. You're supposed to let the dough chill out in the fridge after rising, but I really wanted some now. This is only about 1/4 of the recipe (the point is that there is always dough ready in the fridge) so I'll try again with the chilled dough tomorrow.Maybe a little too much flour on top...I wish I could post the smell.
Dipped in a little olive oil...holy cow this is good.