The other bread that Michelle taught me to make was this amazing bread called 2,000 Year Old Bread. She got the recipe from Cha Cha Dave's 2,000 Year-Old Bread recipe. The video is a little annoying but he does a good job of illustrating how to make the recipe.
The problem that I have with Cha Cha Dave's recipe is that it's really for one loaf of bread. Michelle didn't recommend me trying to double the recipe she said just make multiple batches. I still didn't like this idea very well and that I had to wait 10 to 24 hours to use the dough. I'm just not that patient. SOOO, I found this awesome recipe at Lisa's Dinnertime Dish - Artisan Bread you can click on the link to get the recipe as well.
It's super easy I can make a batch for 2 big loaves or 4 smaller ones. And I found that I could leave it on the counter for 45 minutes and then pop it in the fridge for another 45 minutes to an hour and I could use the dough to make my bread without waiting hours and hours before I could use the dough. You can use the cornmeal to roll your dough in but I still prefer to use the whole wheat flour and oatmeal to roll my dough in. See how pretty it looks? I do not use a pizza stone. Save your money and use your cast iron pot. I have the Martha Stewart enameled cast iron pot. I only have the 8 qt. but the smaller pots work better because they cradle the bread while it bakes and helps keep it round and pretty. Turn on the oven to 500 degrees pop in the enameled cast iron pot for 30 minutes to heat up then take it out, throw the bread dough in the middle, and pop it back in the 500 degree oven to bake for 35 minutes. I like mine extra crispy on the outside. If you don't, then just bake it for 25 to 30 minutes.
I hope you enjoy these recipes as much as I have. Such a pleasure to make your own bread and it's so delicious!!!
Oh I almost forgot! I don't like to use my Kitchen Aid to mix the dough, I actually just use a fork. Yes it hurts my arm after a few minutes but I like the consistency much better.
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