2 1/2 C warm water (about 100°F)
2 T yeast
2 T sugar
2 t salt
2 t lemon juice
6 1/2 C AP flour
Whisk yeast, sugar, salt, and lemon juice into warm water in mixer bowl, let sit for a minute until yeast dissolves and it becomes a bit frothy.
Put on mixer stand, and using the bread hook, mix on low while slowly adding the flour. once it's all incorporated mix on medium for a few minutes to knead the dough and get the gluten working. Scrape onto floured surface and knead by hand for another minute or so. Divide in half and rise in two bigger bowls or baking dishes (like loaf pans) until ready to bake. After an hour or so, the dough will be doubled. Bake at 350° for 35-40 minutes. Loaves should be just golden and sound hollow when tapped on the bottom. Let cool on wire rack and gnom gnom gnom....
|I scored these 2, brushed with olive oil, sprinkled with rosemary and course ground sea salt.|