About Me!
I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3
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Bread in 5 minutes a day
Thursday, March 27, 2008 | Time: 8:18 AM
This is the BEST recipe for basic bread! EVER! Ok, Ok in another few weeks, I may just post another best ever bread recipe but for today.. this is it!!
From the book - Artisan Bread in 5 Minutes a Day
Bread Boule in 5 Minutes a Day
Start to finish: 20 minutes active to prepare the dough, 5 minutes active on day of baking
Makes four 1-pound loaves
3 cups lukewarm water (about 100 degrees F)
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
6 1/2 cups all-purpose white flour (no need to sift)
In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
>You can now use this dough as a 'starter'. Just keep it in the 'fridge, tear off a chunk when you want to make bread. For a basic bread: Shape, let it rise until room temperature (20min or so), then bake. Artisan Bread in Five has lots of variations on this style of baking.
Don't forget to replenish when you take some off: Mix a cup of flour and a cup of warm water and add to 'starter'.
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Bread in 5 minutes a day
Thursday, March 27, 2008 | Time: 8:18 AM
This is the BEST recipe for basic bread! EVER! Ok, Ok in another few weeks, I may just post another best ever bread recipe but for today.. this is it!!
From the book - Artisan Bread in 5 Minutes a Day
Bread Boule in 5 Minutes a Day
Start to finish: 20 minutes active to prepare the dough, 5 minutes active on day of baking
Makes four 1-pound loaves
3 cups lukewarm water (about 100 degrees F)
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
6 1/2 cups all-purpose white flour (no need to sift)
In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
>You can now use this dough as a 'starter'. Just keep it in the 'fridge, tear off a chunk when you want to make bread. For a basic bread: Shape, let it rise until room temperature (20min or so), then bake. Artisan Bread in Five has lots of variations on this style of baking.
Don't forget to replenish when you take some off: Mix a cup of flour and a cup of warm water and add to 'starter'.
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This site was designed by BibiPiggy and edited by ME :o) Links to give credit:
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