Let's bake some bread together ~ the conclusion

Yesterday, we made our Artisan Bread dough, and here's a sneak peek at where we're going today...

Whoever said that man cannot live by bread alone was dead wrong.

By now, your dough should look like this, with little air bubbles all over the surface.

Ready to trash your kitchen? Here we go.

Notice how there was no need to knead?  I love this recipe.

Now we're ready to shape the dough into loaves. They can be round or baguette-shaped – whatever you prefer. Try not to handle the dough too much – you don't want to break all the air bubbles.

Place your loaves on a cookie sheet sprayed with Pam or on a pizza stone. Sprinkle a little flour on top of the loaves, then cover them with plastic wrap. I got a little carried away and sprinkled sesame seeds on top of mine. We're going to let the dough raise a little bit while we preheat the oven for 30 minutes at 475 degrees. (If you live at a high altitude, preheat your oven to 450.) The oven has to be hot hot hot, so don't skimp on the 30-minute preheat.

A few minutes before you're ready to start baking these beauties, place a pie pan filled with water in the oven on the lower rack. The steam will help give them a perfect crunchy crust as they bake.

Bake the loaves for 20 minutes or until they're beautifully brown.

I need a bigger pizza stone. I ended up with conjoined loaves.

Cool the bread on a wire rack and try your best to wait a few minutes before you dig in. 

It really does taste better after it's cooled off a bit.

Let us know in the comments how yours turns out!