This bread has a thick,
crunchy crust, and a coarse textured interior, and freezes very well.
Just remove it a few hours before dinner and it's ready to eat. After it is defrosted, you can place it in a hot oven for 5-10 minutes to get a crisper crust
if desired also. Add enough water to create a fairly wet, soft dough.
8 Cups Warm Water (about 90 degrees F.)
2 1/2 Tablespoons Active Dry Yeast
5 Pounds Plus 6 Cups of All-purpose, Unbleached Flour
3 Teaspoons Salt
2 Teaspoons Sugar
Place 1 cup of the water in a large bowl with the sugar, sprinkle the yeast overtop and mix well.
Let sit 10 minutes until bubbly. Make a mound of flour on a large board or the counter, and create a well
inside. Sprinkle the salt on the flour. Slowly begin to add the water mixture, a little at a time, mixing
with your fingers. Begin adding the rest of the water as needed. You should have a fairly wet, soft bread dough.
When you have added enough water to moisten all the flour, begin to knead the bread, using a simultaneous
pushing and pulling motion with each hand. You can knead as you choose. Cover and let stand in a warm spot for
about 1 to 1 1/2 hours until doubled in volume.
Turn out your dough onto a floured baking sheet, and without overworking
it too much shape into four equal sized either round or oval shaped loaves, using as much extra flour as needed to keep
it from sticking. Prepare two baking sheets by either sprinkling with extra flour or cornmeal. Place each loaf on the
baking sheet, leaving enough room between the two for them to rise. Cover and let rise for another 30-45 minutes.
Preheat the oven to 350 degrees F. bake the bread for about 45 minutes or until golden brown and it sounds hollow
when you tap the bottom. Allow the bread to cool to room temperature and serve.