Crusty Farmer's Bread

Updated at: Wed, 16 Aug 2023 19:48:42 GMT

Step 1

Add the yeast and honey to warm (but not hot) water, and mix it up. Allow this to sit until yeasty foam begins to form on top; about 5 - 10 minutes.

Step 2

Add the flour and salt and begin working into the mixture. You can use a wooden spoon, but plan to dig in with your hands to finish the job.

Step 3

Shake some extra flour out on the counter. To knead the dough, dump it out onto a clean, floured countertop. Knead for around 5 minutes, pushing with the heel of your hand, then gathering the dough back into a lump. Add a little flour at a time as needed if the dough is too sticky. Knead until the dough becomes one big mass; You will know when the dough is ready by poking it: if the dough bounces back, you’re all set.

Step 4

Let the dough rest for about an hour in a warm room, or overnight in the fridge. Once your dough has at least doubled in size you are ready to form it into loaves. Divide the dough into thirds. This is the only time you really handle the dough. You need to pull it down to form a ball, tucking all the ends in at the bottom. The ball should be semi smooth.

Step 5

Sprinkle a dash of cornmeal on a baking sheet and place the dough on top. The corn meal keeps the bread from sticking. Allow to rise for about 40 minutes. Preheat your oven to 450 degrees.

Step 6

Before putting the bread in the oven, dust the top with a bit of flour and make some light slices into the dough

Step 7

Fill a second pan or broiler dish with half an inch of water. Place the bread in the rack above. Bake for 30 - 35 minutes at 450. Crust should be darkish brown and the bottom could sound hollow when tapped

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