Artisan Bread at Home
I had this bread at my friend, Sarah Tidwell's, house in 2013. It was so delicious and Scott asked me to get the recipe. Artisan Bread in Five has the recipe and great step by step directions with pictures, which is very helpful the first few times you make this. Time is the key to this recipe! The dough stores in your refrigerator up to 2 weeks. We love to have it with soups. When we do a Hansen Family Game Night at my house, I often cook a few loaves of these the day before and have guests bring whatever they want to put on the bread. Last time, my brother-in-law Shawn said, "Can we cut the other loaves please?" Win!
3 C lukewarm water (you can use cold, but the dough will take longer to rise)
1 T granulated yeast
1 T salt
6 1/2 C (2 lbs) all purpose flour
Mixing the Dough (Do at least day before going to need the cooked loaf):
1. In a 5 or 6 quart bowl (I have used a 1.25 gallon ice cream bucket with a lid with a small hole poked in the top), dump in the water and add yeast and salt.
2. Dump in the flour all at once and stir with a long handled wooden spoon. Stir until the flour is incorporated into the dough. It will be a wet dough. Put the lid on the container (snap shut if there is a small hole or just leave the lid open to let the gases escape).
3. Allow the dough to sit at room temperature for about 2 hours to rise. After that time, it should fill the container. Place in refrigerator. It can be used after the 2 hour rise, but it is easier to handle when it is chilled.
To make a loaf:
1. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands. Stretch out a 1 lb piece (cut with shears and weigh on scale covered with parchment). (If dough breaks off instead of stretching, your dough is too dry and you can just add a few tablespoons of water and let it sit again until dough absorbs the additional water).
2. Form into a ball. (Artisan Bread in Five has a link to a video of how to do this). Place the ball on sheet of parchment and let rest for at least 40 minutes (60-90 minutes for more open hole structure). The loaf won't rise and spreading sideways is normal.
3. Preheat oven to 450 F any of these options as it preheats:
3 C lukewarm water (you can use cold, but the dough will take longer to rise)
1 T granulated yeast
1 T salt
6 1/2 C (2 lbs) all purpose flour
Mixing the Dough (Do at least day before going to need the cooked loaf):
1. In a 5 or 6 quart bowl (I have used a 1.25 gallon ice cream bucket with a lid with a small hole poked in the top), dump in the water and add yeast and salt.
2. Dump in the flour all at once and stir with a long handled wooden spoon. Stir until the flour is incorporated into the dough. It will be a wet dough. Put the lid on the container (snap shut if there is a small hole or just leave the lid open to let the gases escape).
3. Allow the dough to sit at room temperature for about 2 hours to rise. After that time, it should fill the container. Place in refrigerator. It can be used after the 2 hour rise, but it is easier to handle when it is chilled.
To make a loaf:
1. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands. Stretch out a 1 lb piece (cut with shears and weigh on scale covered with parchment). (If dough breaks off instead of stretching, your dough is too dry and you can just add a few tablespoons of water and let it sit again until dough absorbs the additional water).
2. Form into a ball. (Artisan Bread in Five has a link to a video of how to do this). Place the ball on sheet of parchment and let rest for at least 40 minutes (60-90 minutes for more open hole structure). The loaf won't rise and spreading sideways is normal.
3. Preheat oven to 450 F any of these options as it preheats:
- Baking stone on a middle rack and a metal broiler tray (or pan) filled with water on the bottom rack (the metal tray needs to be 4-5 inches away from stone to prevent cracking).
- the metal broiler tray with water on the bottom rack, and you will place the loaf on the cookie sheet when it is time to bake.
I preheat after my dough has rested for 40 minutes and then it has time to rest as my oven preheats.
4. Before putting in over, cut the loaf with 1/4-inch slashes using a serrated knife. Slide loaf onto preheated stone or place loaf on cookie sheet into oven. Bake the bread for 30-35 minutes or until a deep brown color. If using parchment paper, remove it 20-25 minutes to crisp up the bottom crust.
5. Allow the loaf to cool on a rack until it is room temperature. Cut with serrated bread knife. If you have leftover bread, let it sit, uncovered on the cutting board or counter with the cut side down.
Comments
Post a Comment