Free-form Loaf

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Free form loaf

Summer is my favorite time to make bread. I know the kitchen is always too warm, the oven too hot, and summer breezes are always calling you outside.

Nothing tastes like a dough that has risen in a hot summer kitchen. Summer dough makes light airy loaves filled with rich flavors. And although bread is commonly associated with the heavier meals of cooler months, it can accompany a fresh summer salad unlike any side.

This loaf satisfies with a sweet flavor and a light airy texture. It can accompany the light meals of summer or even carry the flavors of a fresh garlic toast. It’s perfect for all tables, cooks, and kitchens alike. Enjoy!

Free form loaf 2

Free-form Loaf
  • 3 ½ cups stone ground white flour
  • 1 cup whole wheat flour
  • 2 T. sugar
  • ½ t. yeast
  • 2 cups water
  1. Combine all the ingredients in a large bowl.
  2. Cover and allow to rest overnight in a warm room.
  3. The next day, preheat the oven to 400 degrees.
  4. While it preheats, form the dough into a ball, adding flour if needed. Place the loaf on a bread board brushed with cornmeal until the oven is heated.
  5. Bake for 40 minutes or until the bottom sounds hollow when knocked on.

Baked free form loaf

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3 Responses to Free-form Loaf

  1. Theresa says:

    I don’t have a bread board. Can I use something else?

    • brookeO says:

      Use a the back of a baking sheet. Let the bread rise on parchment paper and slide the loaf and paper right onto the baking sheet.

  2. Pingback: Is Homemade Worth It? » The Homespun Journal

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