Ooo, Ahhh "Artisan" Bread

My last and final project of baking for the day. This was mostly just mix together, let it sit, put in a pan and let it sit some more, then pop in the oven and the outcome is to die for-I can hardly stand it!

Of course, I can't eat any of it until tomorrow when I am with family; which is why I made it. But, I think we'll have to taste test to make sure it's okay to bring-no wasted space in the car for the trip.

I hope everyone is having a spectacular day! As I was waiting for all my things to be cooked or baked today I came across something that I rather like and am trying to get it framed somewhere in my house. 

These are the hands of your best friend,
young and strong and full of love for you,
that are holding yours on your wedding day,
as you promise to love each other today,
tomorrow,
and forever.
These are the hands that will work alongside yours,
as together you build your future.
These are the hands that will passionately love you and cherish you through the years,
and with the slightest touch,
will comfort you like no other.
These are the hands that will hold you when fear or grief fills your mind.
These are the hands that will countless times wipe the tears from your eyes;
tears of sorrow,
and tears of joy.
These are the hands that will tenderly hold your children.
 These are the hands that will give you strength when you need it.
These are the hands that even when wrinkled and aged,
will still be reaching for yours,
still giving you the same unspoken tenderness
with just a touch.

Recipe: Simple Crusty Bread

Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)
Time: About 45 minutes plus about 3 hours’ resting and rising
1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal.

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.