Easy Artisan Dough
"200 Fast & Easy Artisan Breads: No-Knead, One Bowl"
Judith Fertig
ISBN 978-0-7788-0211-2
Makes enough dough for bread, rolls, pizza or flatbread to serve 12 to 16
Equipment:
* Instant-read thermometer
* 16-cup (4 L) mixing bowl
* Wooden spoon or Danish dough whisk
Tips
Combining 1 1/2 cups (375 mL) hot with 1 1/2 cups (375 mL) cold tap
water will result in lukewarm water of approximately 100°F (38°C).
Higher-protein flours absorb less water. If you are using bread flour
(or Canadian all-purpose flour), reserve 1/2 cup (125 mL) of flour
until after you mix the remainder. Add just enough flour to make a
thick, paste-like dough.
6 1/2 cups (1.625 L) unbleached all-purpose or bread flour
1 1/2 tbsp (22 mL) instant or bread machine yeast
1 1/2 tbsp (22 mL) fine table or kosher salt
3 cups (750 mL) lukewarm water (about 100°F/38°C)
1. Measure. Spoon the flour into a measuring cup, level with a knife
or your finger, then dump the flour into the mixing bowl.
2. 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.
3. Rise. Cover the bowl with plastic wrap and let rise at room
temperature (72°F/22°C) in a draft-free place for 2 hours or until
the dough has risen nearly to the top of the bowl and has a
sponge-like appearance.
4. 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.
Easy Artisan Breads in Minutes a Day
Day 1: Stir the dough together and let rise. Bake, or cover and chill.
Days 2-9: Remove part of the dough, form and bake.