Will a cookie sheet be ok?Great question! Sounds like you nailed it and we appreciate hearing from you!Can I freeze the dough instead of refrigerating it to use much later that the recommended refrigerating time?I’ve made this twice and it was a big hit. i didnt wnat toa dd anymore flour but i added just a little so i could handle it.i love how quick you can make this. It especially important during the last stages of the crust formation. Question: can you add any flavors/seasoning?? If you have made the full recipe (for two loaves), we suggest splitting the dough in half when you take it out of the fridge.

One packet is only 2 1/4 teaspoons. But unfortunately I didn’t Get the golden color.

You may have some challenges, baking this on a cookie sheet as the sides of the dough may need higher support.Thank you for this recipe!! Sorry if I’m asking a question others before me have.You can use a cookie sheet, a Dutch oven, a skillet, or even a regular bread pan.I made one loaf last week and put the other dough in the refrigerator to make this week. Ironically, this is what also makes it the most challenging (to work with).

Our crusty bread recipe is simple and fast to make,  anyone can make this artisan bread at home in three fast hours.

Works perfectly.

So simple. I will be making it again, for sure.So….the dough was SO WET AND FLOPPY. Last week’s loaf was a bit flat, as the dough flattened during the transfer onto the stone after the second rise. The real secret to success here is not the volume but rather the bread dough consistency.

I’ve been looking for pizza dough recipe, think I found it. I’m sorry you’re having difficulty with the conversion process. I REALLY want it to work! I am so happy that I can bake something and it came out perfect! You want to stir the dough by hand, just until there is no more dry flour visible. I stayed with it but used a lot more flour than a dusting. A package of yeast contains 2.25 tsp of yeast, but your measurement says one packet or 1.5 Tbsp?Cari, Thanks for the question. I am going to skip forward to the 4th attempt. One of our favorites is garlic and cheese!I’ve used other bread recipes but this was the best crusty bread ever! Love that it’s not an all day process but tastes like is!It felt pretty easy, and even the dough that was wayyyy too sticky and wet (I plopped the dough off of my pizza peel and onto the stone because it was stuck) turned out fine! Delicious and easy!Absolutely delicious! !I ave not yet made this recipe and based of the many comments, I am expecting a great response. Hope you love this bread!I would like to add cheese and herbs. I use to bake my own hread when kids were little. You can also prepare a bread or pizza dough on a pizza peel that is lightly dusted with corn meal. Your guests will think you worked for hours preparing it!One more thing, if you’ve never had toast from homemade bread, you don’t know what you’re missing. I baked one in a silicone bread pan and 2 round ones in 2 air fryer baking cake pans which I plan on scooping out middle part way to make French onion soup bowls! Placing hot water in a hot pan creates a steam bath that encases the dough and ensures you get a crisp finish. Thank you.Hi Janet. Please share this recipe with your friends and family and all overr social media! I did leave the second loaf a bit longer and it came out darker with a more crusty exterior. We’re happy you enjoy this bread recipe. It is not not advisable to add additional flour to this wet dough as the high moisture content is what helps give it the crispy character on the outside. this bread looks stunning. I just can’t quit it, nor do I want to – great recipe!I enjoy making all kinds of bread but this recipe looks top-notch to me in the way how simple and delicious it is! I’m making it now, but the dough is, like, flat and almost runny? I think if i do it again I’ll add a little more salt to the dough, but that’s just my personal preference.

I think that cast iron will burn the bread; thanks for the interesting question and thanks for reading Platter Talk!I’ve never made bread before so please bear with me. Have tried this multiple times and the recipe has yielded almost a soupy dough after proofing. Thanks for the question and be sure and let us know how your bread turns out!The packets of yeast I have are 2.25 tsp. This will definitely over mix it and cause a dryer dough with a denser crumb. I baked one loaf anyway and it was still very tasty. Heading out to deliver bread starters to my lazy girlfriends in need (DON'T WORRY! It is used to “peel” bread or pizza dough from a hot oven.

Thanks for the great question. It’s a keeper!Thank you for your comments, Patty. It didn’t hold its shape during 2nd rise, and I understand kneading is not recommended so just sprinkling flour on it will mean some kneading. A vegetarian friend alerted me to the existence of an animal-based flour additive called L-Cysteine. Yes, a cookie sheet, Dutch oven, or cast-iron skillet will all work when making this homemade bread recipe.I didn’t read the recipe right and didn’t use enough yeast.