Portuguese hard rolls (two day method)

Courtesy of Mary Edwards

3 cups ice water
1 tsp. Instant yeast
2 lb’s 8 oz bread flour (8 cups)
2 tlbs. Kosher salt (if using regular salt use 1 tlbs)
oil spray
coarse cornmeal

Add flour, salt and yeast to mixer. Stir together then add the ice water. Mix on medium speed for eight minutes. Place dough in oiled plastic container and refrigerate over night.

Take the dough out of the refrigerator and allow it to warm up to room temperature. This will take several hours. The dough needs to double in size from its refrigerated size before it is ready to form into rolls.

When the dough has risen to double its size preheat the oven to 500 degrees (1 use a stone in the oven and a cast iron skillet for the water which i also preheat in the oven) for 45 minutes

Dust the counter with flour and transfer the dough to the floured counter. Divide dough in half, then in thirds and finally in four pieces. Form dough into a ball. Dust the peel with coarse cornmeal and place the balls of dough on the peel, cover with a towel. Let the dough rise as the oven preheats.

Score the dough with a serra ted knife just before baking. Transfer the bread to the prheated oven. Add 1 cup on hot wa ter to the cast iron skillet after you have put the bread on the stone then spritz the walls of the oven with water and again about 3 minutes into baking. Turn the oven down to 450 degrees at this time. Allow bread to bake for a total of 18 minutes. The internal temperature should be above 205 degrees. Best to check with an instantread thermometer. Remove from oven and let cool on a rack.