This is the kind of loaf I like to have hot out of the oven to tear apart and dip in a brothy country-style soup. It’s crusty with large, bubbly holes. For the best flavor, use the overnight method. For the fastest results follow the same-day method. Note that there are two different methods for baking the bread. The crustiest loaf is achieved with Baking Method #1. However, lacking the tiles and rocks, Baking Method #2 is a good alternative.

　　

Ingredients

makes 2 loaves

　　2 1/4 teaspoons (1 package) active dry yeast, plus

　　1 teaspoon

　　5 to 6 cups unbleached bread flour

　　2 teaspoons salt

　　

Step 1

In a large glass, pottery, or hard plastic mixing bowl, mix 1 teaspoon of the yeast, 1 cup of tepid (95°F) water, and 1 cup of the flour. Cover with plastic wrap and let stand at room temperature for at least 5 hours or overnight, until bubbly.

　　

Step 2

Stir in the remaining package of yeast, 2 cups tepid water, and 2 cups of the flour along with the salt, and beat until the dough is smooth. Stir in the remaining 2 to 3 cups of flour until the dough pulls away from the sides of the bowl. With a large scraper or with your hand (oil your hands first), fold the dough over onto itself once or twice to make a smooth ball.

　　

Step 3

Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 40 minutes. The dough should be shiny and contain big bubbles. Fold the dough over onto itself again, cover, and let it rise once more for 40 minutes.

　　

Step 4

Dust a work surface with flour. Turn the dough out onto the surface, being careful not to deflate the air bubbles. With a pair of scissors, cut the dough in half.

　　

Step 5

Gently shape each half into a round loaf and transfer each onto one of two lightly greased, dark, noninsulated cookie sheets. Let them rise for 40 minutes or until puffy. With a sharp, serrated knife, make three diagonal slashes across the top of each loaf, about 1/4 inch deep, cutting at a 45-degree angle. Bake the loaves one at a time if using Baking Method #1, or bake both pans at the same time if using Baking Method #2.

　　

Step 6

Baking method #1: Position the oven racks on the very bottom and in the center of the oven. Place a rimmed cookie sheet filled with lake or river rocks on the very bottom level. Center a baking stone or 6 unglazed tiles on the rack (place the tiles 1 to 2 inches away from the sides of the oven for air circulation). Preheat the oven at 465°F (regular bake) for at least 20 minutes. Reset the oven to convection bake at 400°F.

　　

Step 7

Using a spray bottle filled with plain water, spritz the loaf generously. Place the loaf on top of the stone in the oven. Pour 3/4 to 1 cup cool water into the pan of rocks beneath (a sport water bottle works well). Bake for 20 to 25 minutes, until the loaf is shiny and crusty.

　　

Step 8

Baking method #2: With this method you can bake two to three pans of bread at one time. Position the oven racks so that they are equally spaced, with the second rack in the center of the oven. Preheat the oven to convection bake at 450°F.

　　

Step 9

Shape the loaves and let them rise as in step 5. Using a spray bottle filled with water, spritz the loaves generously. Reduce the temperature to 400°F and bake for 20 to 25 minutes, until golden and crusty. Remove the bread from the oven and cool on a wire rack.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.