* Flour: I highly recommend
King Arthur Flour. You can order it from their website, but most grocery stores carry it. If you are using King Arthur unbleached all-purpose flour instead of other flours decrease the amount of flour by ¼ cup. King Arthur unbleached all-purpose flour has a higher protein content than most flours, that's why you use less. Don’t have whole wheat or rye flour? Make a traditional boule by using the same amount of unbleached all-purpose flour (6-1/2 cups or 6-1/4 cups if using King Arthur flour).
* Yeast: I use Active Dry Fleischmanns Yeast
* Cornmeal or Parchment Paper: I prefer parchment paper as it’s easier to use and I don’t get cornmeal all over the bottom of my oven.
* Recipe can be easily be cut in half or doubled. You can make larger loaves – just increase the cooking time.
* Bread freezes well. Wrap in aluminum foil and a ziplock bag.