* Exported from MasterCook *
Bread, Artisan Hearth
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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Starter:
1/3 cup cool water (about 65F)
1/2 cup Artisan Bread Flour
1/16 teaspoon instant yeast -- (a pinch)
Dough:
all of the starter (above)
3/4 cup cool water (about 65F)
2 1/2 cups Artisan Bread Flour
1 teaspoon instant yeast
1 1/4 teaspoons salt
To make the starter: Weigh the flour, or measure it by gently
spooning it into a measuring cup and sweeping off the excess. Combine
the flour, water, and yeast. Cover the container and allow to rest
for 12 to 16 hours at room temperature. It should be doubled in size,
and filled with large bubbles.
To make the dough: Add the water to the starter. Weigh the flour, or
measure it by gently spooning it into a measuring cup and sweeping
off the excess. Add the flour, mix to combine, cover the bowl, and
allow the mixture to rest for 20 minutes to allow the flour to absorb
the liquid and the gluten to start its development.
Add the yeast and salt, and knead the dough until it's fairly smooth,
about 5 to 7 minutes by hand or 3 to 4 minutes using a stand mixer
set at medium-low speed.
Place the dough in a lightly greased bowl, cover the bowl, and allow
the dough to rise at room temperature for 1 1/2 hours. Turn the dough
every 30 minutes during the rising time by gently folding all four
sides into the middle, and turning the dough over.
Transfer the dough to a lightly floured work surface and shape it
into a ball (boule).
Place the boule smooth side down in a flour-dusted or lined brotform.
Loosely cover the boule and allow it to rise at room temperature for
1 1/2 to 2 hours; it should be puffy but not doubled.
About 30 minutes before the boule is finished rising, preheat the
oven to 425F and place a baking stone on the center rack.
Turn the boule, smooth side up, onto a baker's peel dusted with
semolina or cornmeal, or onto a piece of parchment, and transfer it
to the hot stone.
Bake the bread for 30 to 35 minutes, until it's deep golden brown and
crusty. For a crunchy/crispy crust, spray water into the oven with a
spray bottle three times during the first 10 minutes of baking.
Remove the loaf from the oven, transfer it to a rack, and allow it to
cool completely.
Store leftover bread wrapped in plastic for 2 to 3 days at room
temperature; or in the freezer for up to 3 months.
S(Internet Address):
"<http://www.kingarthurflour.com/recipes/artisan-hearth-bread-recipe>"
Yield:
"1 boule"
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Per Serving (excluding unknown items): 94 Calories; trace Fat (4.3%
calories from fat); 3g Protein; 19g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 167mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat.
NOTES : 2017 - 0804