In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Sunday, May 12, 2013


Recipe By     :Jeff Hertzberg and Zoe Francois

Serving Size  : 0     Preparation Time :0:25

Categories    : Breads                          Master Mix


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  3               cups  lukewarm water -- approx. 100 F.

  1 1/2    tablespoons  yeast -- OR 1 1/2 packets

  1 1/2    tablespoons  Kosher salt -- OR other coarse salt

  6 1/2           cups  unbleached all purpose white flour -- Do not sift

                        Cornmeal for Pizza Peel

                        Pizza Peel -- see JP NOTE below

                        Baking Stone

                        Broiler Pan -- OR similar pan for steaming the bread


Add yeast and salt to water in a 5 qt bowl or lidded container--not airtight


Mix in the flour.  No kneading needed.  Mix well with wooden spoon, big mixer or your hands if need be.  Have your hands very wet to avoid the dough sticking to them.


Dough should be completely mixed with no dry spots, and wet enough that it is a loose dough that will conform to the shape of the container.


Cover loosely with lid and let rise approx. 2 hours or longer.  You can use the dough anytime after this time period.It is better and easier to handle if you refrigerate it at least 3 hours first, or overnight.


When you are ready to bake the bread DON'T KNEAD THE BREAD.


Instead sprinkle the surface of your refrigerated dough with flour  and pull up and cut off a 1 pound chunk of the dough--approximately grapefruit size.


Holding the dough in your hand stretch the dough to fold the four edges under the bottom of the dough ball to make a smooth rounded top.  It doesn't matter what the bottom looks like because it will flatten out during the cooking process. This should take 60 seconds or less to do. You do not need to incorporate in loose flour into the dough.


Sprinkle the cornmeal on a pizza peel.  JP NOTE:  My pizza peel broke and since then I have been turning a pizza pan upside down and using the bottom of it.  It has worked quite well.  Place the dough on the pizza peel/pan.  Let rise for about 40 minutes.  It does not need covered.  Depending on the age of the dough it may not appear to rise any during this rest period.


Place your baking stone in the center of the middle rack of your oven.  Place an empty broiler pan or similar pan for holding water on any other shelf that won't interfere with the rising bread. Preat the oven to 450 F for 20 minutes (do this during part of your dough resting period.  Do NOT use a glass pan!!!


Dust the loaf liberally with flour and slash the top of the loaf in whatever manner/design yiu desire with a serrated knife.


Slide your bread loaf off of the pizza peel/pan onto the hot cooking stone.  this can usually been done with jerking the peel/pan quickly and the loaf sliding off the end/side.


Add one cup of HOT water to the broiler pan.  Close the oven immediately to capture the steam.


Bake for 30 minutes or until the crust is nicely browned and firm.


Store the remaining dough in the refrigerator



  "This is the master mix recipe from the "Artisan Bread in Less Than Five Minutes a Day"  cookbook, delicious, great for short term food storage!"






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Per Serving (excluding unknown items): 53 Calories; 1g Fat (11.9% calories from fat); 7g Protein; 7g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 8469mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat.


Serving Ideas : Great for a side bread for most meals, sliced up for Artisan Style sandwiches.


NOTES : Can be used for a variety of recipes like pita bread, herb breads, baguettes  and many more.

To use it for Bread Bowls: Cut off smaller amounts and prepare the same way.  Once the bread is cool cut off the top and hollow out the inside.


Dough can be kept approximately two weeks in the refrigerator.

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