Current Catalog
Master Recipe #1 Easy Artisan Dough
This first master recipe introduces you to the basics of the Easy Artisan bread method. As you begin to make bread, all of this will get even easier. You won't have to check the temperature of the water, as you'll know what lukewarm feels like. You'll get quite good at forming the various types of loaves and sliding them onto the hot baking stone. You'll be able to tell by how fast the temperature rises on the instant read thermometer — when your bread reaches 190°F (90 °C) and is done. Your artisan loaves will have a crisp, darkened crust, a tender and moist crumb, and a mellow, toasty flavor — all with this easy method. The dough will also make delicious rolls, pizza, or flatbread.
Makes bread, rolls, pizza, or flatbread to serve 12 to 16
Equipment
Measuring cups and spoons
Instant read thermometer
16-cup bowl
Wooden spoon or Danish dough whisk
3-sided cookie sheet, flexible cutting board, or baker's peel
Baking stone
Broiler pan
6-1/2 cups (1.575 L) unbleached all-purpose or bread flour, plus more for dusting
1-1/2 tablespoon (22 mL) instant or bread machine yeast
1-1/2 tablespoon (22 mL) fine table or kosher salt
3 cup (750 mL) lukewarm water, about 100°F (38 °C)
1/4 cup (50 mL) cornmeal or polenta for sprinkling
2 cups (500 mL) hot water for broiler pan
Measure. Spoon the flour into a measuring cup, level with a knife or your finger, then dump the flour into a large mixing bowl.
Mix. Add the yeast and salt to the flour. Stir together with a wooden spoon or Danish dough whisk. Pour in the water and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.
Rise. Cover the bowl with plastic wrap and let rise at room temperature 72°F (22 °C) for 2 hours or until the dough has risen near the top of the bowl and has a sponge-like appearance.
Use Right Away or Refrigerate. Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 9 days before baking.
Tip
Combining 1-1/2 cups (375 mL) hot with 1-1/2 cups (375 mL) cold tap water will result in lukewarm water approximately 100°F (38 °C).
Tip
Before storing the dough in the refrigerator, use a permanent marker to write the date on the plastic wrap, so you'll know when you made your dough — and when to use it up 9 days later.
This recipe may be reproduced with the following credit:
Recipe from 200 FAST & EASY ARTISAN BREADS: No-Knead, One Bowl by Judith Fertig
(Robert Rose, September 2009, $24.95/paperback)
|
)
