Sourdough Bread

1. 1

   Dissolve yeast and honey in warm water. Let sit 5 minutes.

2. 2

   Start with 51/2 cups flour; combine with yeast/honey water and stir with a wooden spoon. If dough is very sticky, add additional flour 1/4 cup at a time until a very soft dough forms. Do not knead. Cover and let rise at least 2-3 hours, but the best results come when dough has been refrigerated overnight.

3. 3

   Sprinkle a bit of cornmeal on parchment-lined baking sheet.

4. 4

   Sprinkle some flour on dough and cut off a grapefruit sized ball. With floured hands, smooth and stretch the surface creating a round surface. Place on parchment and let rise 45 minutes uncovered.

5. 5

   Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 450u00b0F.

6. 6

   Slash a 1/4-inch-deep cross or # pattern on dough with a serrated knife. Slide onto Baking Stone and bake 25-20 minutes until golden and Bread feels hollow when tapped.

* Per serving · 4 servings · Values may vary.

No additional tips available.