“This premixed, pre-risen, high- moisture dough keeps well in the refrigerator.”
This recipe makes four pounds of bread dough, and will keep in your refrigerator for up to 2 weeks.
3 cups warm water
1-1/2 tablespoons granulated yeast – make sure your yeast is fresh!
1-1/2 tablespoons kosher salt
6 and a half cups unsifted, unbleached, all-purpose white flour, measured with the scoop and sweep method
Cornmeal for the pizza peel or parchment paper for baking free form bread loaves.
This is going to make some pita breads, 2 Artisan round bread loaves, and some pizza crust through the week
This recipe comes from Artisan Bread in Five Minutes a Day by Francois and Herzberg.
It’s the easiest bread recipe you’ll ever make in your life.
It’s best to refrigerate the dough for at least 6 hours or overnight before you shape it into whatever you bake.
The How To:
1. Flour a large surface with more All Purpose unbleached flour and rip off or cut off a grapefruit-sized 1 pound portion of the dough.
2. Flour the work area sprinkle some more flour on the portion of know you’ll be using. In the book Artisan Bread in Five Minutes a Day, authors Hertzberg and Francois call this “cloaking”.
3. Allow the one pound of all to rest on a baking sheet fits Bend restore a pizza peel with sunflowers or you can put cornmeal on the baking stone or Pizza Peel. Let it rest for about 40 minutes, and you don’t need to cover it. The bread is going to rise some more during the baking process.
4. 20 minutes before baking, preheat the oven to 450 degrees. Put your baking stone or baking sheet on the middle rack, and also put a pan of water on one that’s below it to create Steam
5. Dust and Slash- does the tops of the most cleverly with flour and slash with a very sharp knife into patterns like across, or a scallop or a Tic Tac Toe pattern on the top. You can also for your life and do a braid or other shape.
6. After 20 minutes oven preheat you’re ready to bake. Put the bread in the oven can make sure there’s water in the pan that you put below it so steam is created close the oven and bake for 30 minutes or until the crust is nicely browned and firm to the touch.
Remember this is a very wet dough and the odds of drying the bread out are very slim.
Store the remaining dough in the refrigerator covered but not airtight container and use over the next two weeks. The aging actually improves the flavor and texture of the bread.
When you go to break any remaining loaves of bread after it’s been in the refrigerator, leave it out on the counter for about an hour or so until it returns to room temperature and it will rise a little bit. Then put it in the oven as directed before.
Just baked fresh and hot from the oven…2 small round loaves. One for me and one for my client tomorrow when I go for the photo shoot capturing everyone enjoying themselves on Friday night for his awesome restaurant.
Recipe adapted by Paulette Motzko from the great book “Artisan Breads In 5 Minutes a Day” by Zoe François and Jeff Hertzberg
Photography and Digital Arts by Paulette Motzko, PLM Studios
Copyright March 2016
March 9th, 2016
March 10th, 2016