* Flour: I recommend using European flours and/or non-GMO small-batch American flour but it can be made with traditional all-purpose flour, too.
* 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.