Recipe By :Jeff
Hertzberg and Zoe Francois
Serving Size :
0 Preparation Time :0:25
Categories :
Breads Master
Mix
Amount Measure
Ingredient -- Preparation Method
--------
------------
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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
Description:
"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!"
Source:
"ARTISAN
BREAD IN FIVE MINUTES A DAY"
Copyright:
"2007"
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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.
