Hearth Breads

Ingredients
Makes 18 to 20 rolls

• 5 1/3 cups unbleached bread flour
• 2 1/4 cups lukewarm water
• 2 tsp active dry yeast
• 2 tsp salt

Method

1. Combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. I mixed by hand with a large spatula for 2 minutes, until well blended.
2.  Let the dough rest for 5 minutes.
3.  Stretch and fold the dough in the bowl with oiled hands. Do this from the back end and then from each side
4.  Flip the dough over and tuck it into a ball.
5.  Cover the bowl with plastic wrap and let the dough sit at room temperature for 10 minutes.
6.  Repeat the stretch and fold process 3 more times, completing all repetitions within 40 minutes.
7. After the final stretch and fold, cover the bowl tightly and refrigerate overnight for up to 4 days.
8. On baking day, Remove the dough from the refrigerate about 2 hours before baking.
9. Transfer the dough to a lightly floured work surface.
10. Divide the dough into 18 to 20 pieces.
11. Line a sheet pan with parchment paper, then dust it with flour.
12. Cup your hand around the dough piece, then rotate it rapidly in a circular motion until the dough piece is a smooth ball.
13. Place each roll seam side down on the parchment paper.
14. Mist the surface of the rolls with spray oil.
15. Cover the rolls loosely with a towel for 60 minutes.
16. Remove the towel and let the dough proof for an additional 60 minutes.
17. About 45 minutes before baking, preheat the oven to 550F degree. 
18. Score each roll with a serrated knife.
19. Transfer the rolls to the oven, pour 1 cup hot water into an empty broiler pan.
20. Lower the oven temperature to 450F degree.
21. Bake for 12 minutes, then rotate the breads and bake for another 10 to 15 minutes, until the crust is a rich golden brown.
22. Allow to cool before serving.

Recipe adapted from Peter Reinhart's "artisan breads every day"