Many types of bread are made without a loaf pan.
Though loaf pans are useful for making sandwich bread, and essential for quickbreads like zucchini and pumpkin, a pan is by no means necessary when crafting a loaf of bread at home. Many, especially "artesinal-style," breads can not only be made pan-free, but are intended to be made that way. There are many techniques one can employ to make a free-form bread, as there are many baking techniques, but the essential process is actually very simple.
Instructions
1. Warm the water slightly and place it into bowl.
2. Add the salt and yeast to the water.
3. Mix in the flour, at once, using a wooden spoon.
4. Cover the bowl with a lid, and allow the dough to rise at room temperature for 2 to 3 hours.
5. Store the dough in the refrigerator overnight.
6. Preheat oven to 450 degrees, with baking stone in oven.
7. Cover your work surface with cornmeal and sprinkle the dough with flour.
8. Cut off a grapefruit-size piece of dough. With floured hands, stretch the dough towards the bottom, forming a ball. Repeat at each quarter turn, until all the dough has been formed.
9. Allow dough to rest for 40 minutes.
10. Cut the dough into smaller pieces, if making rolls, If making a larger loaf, cut a few slashes on the top of the dough, about 1/4-inch deep.
11. Dust the raised loaf with flour and slash an "x" in the top, about 1/4 inch deep.
12. Fill a measuring cup half-full with warm water and place it in the oven.
13. Place the loaf on the stone and bake for 30 minutes.
14. Allow the oaf to cool on a wire rack.
Tags: with flour
