Altitude Artisan Bread Recipe

How to make it

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• The night before measure the water, salt, flour, and yeast in to a bread maker on the dough setting and run just until water is well incorporated. If you prefer elbow grease you can use a wire whisk and a spatula instead.
• Turn out in to a large bowl and cover. Let rest and rise between 12 to 18 hours. The dough should be tan and bubbly by morning.
• Prepare an incubator; put a rack inside a cooler, boil a cup of water and pour in the bottom of the cooler.
• Generously dust parchment paper and turn out half the dough on to the parchment. Dust the top of the dough and fold the parchment over the dough. Lay on a plate in your incubator and cover with a t-towel. Put the lid on the cooler.
• Let dough rise for ninety minutes.
• At the ninety minute mark put your casserole dish or Dutch oven in a cold oven and heat to 425 degrees F. Hear for thirty minutes.
• Take out the heated dish. Sprinkle cornmeal in the bottom.
• At the two hour mark, lift the dough out of the cooler and flip the dough in to the dish. Put in oven.
• Lid the dish for the first thirty minutes.
• Remove the lid and bake for another fifteen minutes, then check every five minutes until well browned.
• You have the second half of the dough. Keep it refrigerated and covered until you are ready for baking, up to a week later.