3 cups lukewarm water (100 degrees F or below)
1 tablespoon granulated yeast
1 to 1 1/2 tablespoons kosher salt
2 tablespoons malt powder (non-diastic) or sugar
6 1/2 cups bread flour
Whole wheat flour, for the pizza peel
From The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. Copyright (c) 2013 by the authors and reprinted by permission of Thomas Dunne Books.
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