5 Minute Homemade Crusty Bread
Artisan Bread in 5 Minutes a Day
3 cups water, room temperature or lukewarm
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher or coarse salt
6 1/2 cups unbleached or all-purpose flour
2-3 tablespoons corn meal (for the parchment paper)
2-3 tablespoons additional flour (to shape the dough)
Instructions for Making the Dough:
Put the water, yeast and salt into a large mixing bowl or a Cambro Round 6 Quart Storage Container.
In a separate bowl measure the flour.
Mix in all the flour at once with a wooden spoon or a stand mixer with a dough hook. Stir until the flour is absorbed, kneading is not necessary. This may take a few minutes, and the dough should be firm but loose enough to conform to the shape of the container.
Cover the dough with a lid. Do not snap the lid closed, but allow a small crack on one side. Allow the dough to rest at room temperature for 2 hours.
The dough is now ready to shape, rise and bake or you can put the container in the fridge for up to 2 weeks and use a portion of the dough any time you want fresh baked bread. Note: The refrigerated dough is less sticky and easier to work with than the dough at room temperature.
Instructions for Baking the Dough:
Lay down parchment paper on a cooking sheet and sprinkle with corn meal.
Sprinkle the top of the dough with some flour. Lift approximately 1/4 of the dough from the container, cut off the dough with a serrated knife or clean scissors and shape (don't knead) the dough into the desired shape. To shape the dough just pull the dough under on all sides until it is smooth on top. This should take less than 1 minute.
Place the dough onto the corn meal and let rise 40-90 minutes (no need to cover the dough). The longer it rises the more airy the dough will be. Note: The dough may not rise much during this time, that's ok, it will rise more while baking.
Dust the top of the dough with a little flour and make the slashes 1/4 inch deep in any pattern; a cross, diagonal lines, or tic-tac-toe, with a serrated knife.
Twenty minutes before baking, preheat the oven to 450°F, along with another baking sheet and a cake pan or broiler tray, for holding the water.
Place an empty cake pan or broiler tray on any other shelf that won't interfere with the rising/baking bread.
Being careful, slide the dough onto a very hot baking sheet or stone.
Pour 1 cup of water into the cake pan or broiler tray and close the oven door quickly to trap the steam.
Bake about 25 - 30 minutes (depending on the size of the loaf), or until the crust is nicely browned and firm to the touch.
Cool before cutting, it's hard to wait but it makes for a crusty crust.
Store the rest of the dough in the fridge in the lidded but slightly opened (not airtight) container and use it for up to 14 days. The flavor and texture of the dough improves with time, becoming like sourdough. Even 24 hours of storing the dough in the fridge improves the flavor.
Artisan Bread in 5 Minutes a Day
3 cups water, room temperature or lukewarm
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher or coarse salt
6 1/2 cups unbleached or all-purpose flour
2-3 tablespoons corn meal (for the parchment paper)
2-3 tablespoons additional flour (to shape the dough)
Instructions for Making the Dough:
Put the water, yeast and salt into a large mixing bowl or a Cambro Round 6 Quart Storage Container.
In a separate bowl measure the flour.
Mix in all the flour at once with a wooden spoon or a stand mixer with a dough hook. Stir until the flour is absorbed, kneading is not necessary. This may take a few minutes, and the dough should be firm but loose enough to conform to the shape of the container.
Cover the dough with a lid. Do not snap the lid closed, but allow a small crack on one side. Allow the dough to rest at room temperature for 2 hours.
The dough is now ready to shape, rise and bake or you can put the container in the fridge for up to 2 weeks and use a portion of the dough any time you want fresh baked bread. Note: The refrigerated dough is less sticky and easier to work with than the dough at room temperature.
Instructions for Baking the Dough:
Lay down parchment paper on a cooking sheet and sprinkle with corn meal.
Sprinkle the top of the dough with some flour. Lift approximately 1/4 of the dough from the container, cut off the dough with a serrated knife or clean scissors and shape (don't knead) the dough into the desired shape. To shape the dough just pull the dough under on all sides until it is smooth on top. This should take less than 1 minute.
Place the dough onto the corn meal and let rise 40-90 minutes (no need to cover the dough). The longer it rises the more airy the dough will be. Note: The dough may not rise much during this time, that's ok, it will rise more while baking.
Dust the top of the dough with a little flour and make the slashes 1/4 inch deep in any pattern; a cross, diagonal lines, or tic-tac-toe, with a serrated knife.
Twenty minutes before baking, preheat the oven to 450°F, along with another baking sheet and a cake pan or broiler tray, for holding the water.
Place an empty cake pan or broiler tray on any other shelf that won't interfere with the rising/baking bread.
Being careful, slide the dough onto a very hot baking sheet or stone.
Pour 1 cup of water into the cake pan or broiler tray and close the oven door quickly to trap the steam.
Bake about 25 - 30 minutes (depending on the size of the loaf), or until the crust is nicely browned and firm to the touch.
Cool before cutting, it's hard to wait but it makes for a crusty crust.
Store the rest of the dough in the fridge in the lidded but slightly opened (not airtight) container and use it for up to 14 days. The flavor and texture of the dough improves with time, becoming like sourdough. Even 24 hours of storing the dough in the fridge improves the flavor.
Aucun commentaire:
Enregistrer un commentaire