* Exported from MasterCook *
Bread, 5 Minute Artisanal
Recipe By :Tyrant Farms
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups warm water -- 100 - 110F
1 Tablespoon active dry yeast
1 Tablespoon kosher salt
2 Tablespoons brown sugar -- or 3 Tbsp coconut sugar
910 grams white whole wheat flour -- 6 1/2 cups
Put yeast, salt and sugar together in a large mixing bowl. Add in 3
cups warm water. Mix ingredients together with a fork.
Add 6 1/2 cups flour all at once. Mix with a spoon until no clumps of
flour remain. The dough should be very sticky and moist. Hodgson
Mills organic, stone ground white whole wheat flour is recommended.
If you use a regular (not white) whole wheat flour, replace 1/4 to
1/3 of the whole wheat flour with bread flour.
Cover the bowl of dough with a tea towel or linen cloth - a thin
fabric that allows the bread to breathe. Let sit for 2 hours in a
warm spot, or refrigerate for 24 hours.
Place a cast iron dutch oven or deep pan on the middle rack of your
oven. On the lower rack, place a cast iron (or other oven-proof)
skillet. Preheat the oven to 450F (no convection) and allow to fully
heat before starting to bake.
Dust the surface of the risen dough with flour. Gently pull the dough
away from the sides of the bowl, dusting the dough with flour as you
go. Avoid deflating the dough. You do NOT want to knead the bread at
any point. You're simply trying to get it out of the bowl in one piece.
Flour the surface of a peel or rimless baking sheet. Pour/transfer
the dough onto this surface and allow to rest for 5 to 10 minutes.
While the dough is resting, fill a 3-cup measure with ice and water.
Open the oven and quickly transfer the dough to the preheated dutch
oven. You may be able to lift the dough with two hands, slide it off
the peel or pour it depending on the consistency of your dough. Pull
out the lower shelf and pour the 3 cups ice water into the skillet
and close the oven.
Bake for 25 to 35 minutes. This dough is very moist that it's hard to
overbake, so go for the 35 minute time when you first bake this bread.
Be CAREFUL when you open the open since steam will come blasting out.
Cool the bread on a rack for 30 minutes before slicing.
Tyrant Farms has a YouTube video showing how to make this bread:
<https://youtu.be/M7GitIIsRnA>.
Reggie & Jeff's notes: This bread was very good. We didn't have any
white whole wheat flour, so we used about 3/4 Hodgson Mills Whole
Wheat flour and 1/4 bread flour. There was no way we could have
lifted the dough - it was much too soft - so we poured it into the
pot. Next time we'll use our Super Peel <http://www.superpeel.com>.
S(Internet address):
"<https://www.tyrantfarms.com/5-minute-artisanal-bread/>"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 212 Calories; 1g Fat (4.2%
calories from fat); 7g Protein; 43g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 356mg Sodium. Exchanges: 3 Grain(Starch); 0
Lean Meat; 0 Other Carbohydrates.
NOTES : 2017 - 1022