Ingredients
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3
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2
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1 1/2
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6 1/2
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-
-
-
-
-
-
-
-
-
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Directions
5 Minute Artisan Bread,This is the basic ‘Boule’ bread mix from the book “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois. I’ve mainly posted this recipe so that I don’t have to hook out the book every time. The dough is stored in the fridge for up to 2 weeks, taking out a bit each day as you need it, forming it and baking it. A forum I belong to love this bread, which is what inspired me to get the book. Most of them cook it in a Remoska, which is a gadget that I find invaluable. Remoska’s are from Checkoslavakia, and I believe they’ve just come to the States. In the UK they’re available from Strongly recommend getting the book, if you like this bread. They have lots of different kinds of bread which you make in this way (also sweet ones), plus ideas on how to ring the changes, recipes to use up the stale bread, etc. PS Someone said they were having difficulty getting hold of the book, so I tried to post an Amazon link for it here. But it just comes out as html gobbledey gook! If anyone knows how to do it, please let me know. Otherwise, try Amazon, guys 🙂 Very, very worth getting the book.,How do you explain ack of kneading. Every other book has lots of kneading
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Steps
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1
Done
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Preparing Dough For Storage: |
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2
Done
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Warm the Water Slightly. It Should Feel Just a Little Warmer Than Body Temperature. Warm Water Will Rise the Dough to the Right Point For Storage in About 2 Hours. With Cold Water It Will Need 3-4 Hours. |
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3
Done
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Add the Yeast to the Water in a 5 Quart Bowl or, Preferably, in a Resealable, Lidded (not Airtight) Plastic Food Container or Food-Grade Bucket. Don't Worry About Getting It All to Dissolve. |
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4
Done
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Mix in the Flour and Salt - Kneading Is Unnecessary. Add All of the Flour at Once, Measuring It in With Dry-Ingredient Measuring Cups, by Gently Scooping Up the Flour, Then Sweeping the Top Level With a Knife or Spatula. Don't Press Down Into the Flour as You Scoop or You'll Throw Off the Measurement. Mix With a Wooden Spoon, a High-Capacity Food Processor (14 Cups or Larger) Fitted With the Dough Attachment, or a Heavy Duty Stand Mixer Fitted With the Dough Hook Until the Mixture Is Uniform. If You're Hand Mixing and It Becomes Too Difficult to Incorporate All the Flour With the Spoon, You Can Reach Into Your Mixing Vessel With Very Wet Hands and Press the Mixture Together. Don't Knead, It Isn't Necessary. You're Finished When Everything Is Uniformly Moist, Without Dry Patches. It Takes a Few Minutes, and Will Yield a Dough That Is Wet and Loose Enough to Conform to the Shape of Its Container. |
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5
Done
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Allow to Rise. Cover With Lid (not Airtight or It Could Explode the Lid Off). Allow the Mixture to Rise at Room Temperature Until It Begins to Collapse (or at Least Flattens on the Top), Approx 2 Hours, Depending on Room Temperature, and Initial Water Temperature Longer Rising Times, Up to 5 Hours, Won't Harm the Result. |
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6
Done
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You Can Use a Portion of the Dough Any Time After This Period. Fully Refrigerated Dough Is Less Sticky and Easier to Work With Than Dough at Room Temperature. |
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7
Done
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on Baking Day: |
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8
Done
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Prepare Your Loaf Tin, Tray, or Whatever You're Baking It in/On. Sprinkle the Surface of Your Refrigerated Dough With Four. Pull Up and Cut of a Grapefruit-Size Piece of Dough (c 1 Lb), Using a Serrated Knife. |
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9
Done
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Hold the Mass of Dough in Your Hands and Add a Little More Flour as Needed So It Won't Stick to Your Hands. Gently Stretch the Surface of the Dough Around to the Bottom on All 4 Sides, Rotating the Ball a Quarter-Turn as You Go. Most of the Dusting Flour Will Fall Off - That's Fine, It Isn't Meant to Be Incorporated. the Bottom of the Loaf May Appear to Be a Collection of Bunched Ends, but It Will Sort Itself Out During Resting and Baking. |
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10
Done
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the Correctly Shaped Final Product Will Be Smooth and Cohesive. the Entire Process Should Take No More Than 30 - 60 Seconds. |
