Kneadless Artisan Bread Recipe

I usually halve this recipe, and it works great.
Thanks, Matt!

Tools

• 10-12 quart tub
• pizza peel
• baking stone
• oven thermometer

Ingredients (for eight 1-lb loaves)

• 13 cups unbleached white flour
• 6 cups water @ 90-100° F
• 3 tablespoons yeast
• 3 tablespoons kosher salt

Mixing directions

1. stir yeast into water
2. mix ingredients in tub – will be very sticky and wet – let rise hour or two – toss in fridge till ready to use – DO NOT KNEAD – hands and spatula work best to mix (good up to 2-and-1/2 weeks, and better as it ages – more sourdough-like)

Baking directions

1. cut off a softball-sized chunk of dough
2. corn meal on peel
3. shape / stretch dough in hands (30 sec) to give it skin (gluten cloak) – boule shaped is best – score top if u want
4. let rise on peel for 1 hour
5. put a pan of water in the oven, for moisture
6. bake 40-45 min @ 450 (usually only about 30 min. for me – know your oven!)

~ artisan bread in 5 min w/ no machine or butter or dry milk and no kneading ~