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THE Bread

Last year, of course I tried the 14 hour rising "bread that ate the internet" recipe, and ended up with a lovely green Le Cruset dutch oven (that I could hardly lift into the oven). Now, with this new, quick, lasts in the fridge for two weeks dough, we can have fresh bread, pizza, foccacia, etc. ANYTIME!

Here's the first crusty warm loaf:
bread.jpg

The texture and taste were great!
bread%202.jpg

For those of you who are not Slow Travel Premium Members (and why AREN'T you, I might ask???), or who may be "Google challenged", here is the recipe:

Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)
Time: About 45 minutes plus about 3 hours’ resting and rising

1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting
Cornmeal.

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield: 4 loaves.

Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

Comments (3)

Lori:

A beautiful loaf! Have you tried substituting other flours? I'm thinking a little bit of wheat or rye with the unbleached white would be delicious.

Diana / Dito:

I'll vouch for this bread. In spite of working the garage sale all morning, she popped over about 45 minutes afterwards with a cute and WARM loaf of fresh bread for our lunch! It was wonderful ---- and devoured almost immediately! Palma swears it's easy to do! Will see and I just printed the recipe....

I'm Jeff Hertzberg, one of the co-authors of "Artisan Bread in Five Minutes a Day." Thanks for trying our recipes. You can substitute rye or whole wheat instead of all-purpose, up to 1 cup out of the total 6 1/2 cups of flour. Beyond that, our book gives suggestions and options for higher whole-grain recipes.

Jeff Hertzberg

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