Picture day / better, cheaper, faster.

In the time it takes you to drive to the store, stand in line and buy artisan. Read, you can make it from scratch.  WRm from the oven, no preservatives and about a tenth of the cost.    Actual hands on time about ten  minutes.

1. Make refrigerater dough,   Flour. Salt, yeast, water.   6 cups flour  .42, water and salt, pretty mich free, and yeast .09.  Total .51 for two large loaves or about .25 a loaf,   Artisan bread that size is 2.98 a loaf at Winco.   Measure ingredients im a six  quart  intainer with  a lid.  Let stand on counter for two hours.   The dough will aboitmdouble on size and there will be " bubble holes " in the dough. 

1. Refridgerate dough until ready to use up to two weeks" the longer you keep it, the more like sourdough it will taste.   You can make bread immediately.  Dough is a rough dough.  
2. When ready to make bread, cut off a hunk of dough.   About half thof mdough will be approximately 1.5 pounds.   
3. Shape dough into a ball.  You will need to place themdough onto a flour covered surface as the dough will be sticky  .

Place dough ball on a sheet of parchment paper.   (DT)

Pre heat oven to 200 degrees for a few seconds.   Turn over off.   oven should be warm, but not hot.  

Place dough, parchment paper and all in a four quart oven safe pan .  You can just place ball in the oven to rise, but your loaf will be flatter and wider.   

When dough dough has doubled on size. Put then,is on the pan, turn the oven on 450 degrees for 35 minutes.   After 35 minutes, carefully remove thenlidmwith good hot pads and cook at 450 degrees for 5 minutes or until top has browned.   

We like our artisan bread 🍞 natural, but you can carefully make shallow slits in the top of thembread and /or give it a brush with an egg wash,