5 1/2    cups Daisy

White Pastry Flour

3/4    tsp. salt

1/4    tsp. dried yeast

12     oz. water

Stir water, salt and yeast together

Add flour and mix until moist

Cover and let rise six to eight hours

Divide dough in half, kneading
the portion to be baked for only
half a minute. (This dough may
be stickier than what you are used to)

Place on a cooking sheet dusted
with corn meal or use a silicone
baking pad

Let dough rest for one hour while
you preheat an oven stone to
450 degrees

Dust the load with flour and slash
the top with quarter-inch deep cuts

Slide dough onto a hot stone

Pour one cup of hot water in a pan
below the stone for moisture

Bake for 30 minutes

The other half of the dough can
be refrigerated for three to four
days in a covered pan

Shape, let it rest and bake as directed

Read our Blog about this Recipe.

Click Here

Send your questions or your recipes to
This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279