EASY CRUSTY VEGAN BREAD
https://veggiesociety.com/easy-crusty-vegan-bread-recipe/
This was very easy and so yummy, but it did take some time to make. I did it on a Sunday and started in the morning and we had with dinner. I will definitely make again. Would go perfect with any soup. Lots of good tips and suggestions on the website. Didn't have semolina flour so just used all purpose. Next time I am going to try with 1/2 whole wheat flour.
3.25 cups all purpose flour + more for sprinkling (organic non-gmo)
1.5 cups warm water
2 tsp instant dry yeast
1 tsp sea salt
Instructions
Add the all purpose flour, yeast and sea salt to a large mixing bowl or your kitchen aid mixer. Mix in the water and stir well until incorporated. Cover the bowl loosely with a kitchen towel or plastic wrap and let it rest at room temperature for 2 to 3 hours. ( you may leave it overnight as well but it is not necessary )
After about 2 hours check the dough and you should notice the surface dotted with bubbles. Turn the dough onto a floured surface and sprinkle it with a little flour. Shape it into a round loaf by folding it over on itself a few times. NO KNEADING Allowed!
Meanwhile preheat your oven to 450"F with a pizza stone inside. I If you don't have a pizza stone preheat a cast iron dutch oven with the lid on instead). Place a baking dish with a couple of inches of water in it on the bottom rack to help create steam inside the oven for a crispy crust.
Sprinkle a pizza peel or a cardboard box with some flour and place the bread loaf on top. Allow it to rest for 45 minutes while the oven warms up. Using a serrated knife make a few slits on top of the loaf.
Sprinkle the pizza stone with a little bit of the semolina flour then gently slide the bread dough onto it just like you would do with a pizza. Cook for about 30 minutes until golden brown. Transfer to a cooling rack and allow to cool down before slicing. For an even crispier crust allow to bread to cool inside of the oven with the door slightly open.
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