We recently bought the updated "The New Artisan Bread in Five Minutes
a Day" by Jeff Hertzberg and Zoe Francois. We tried the master recipe
and were very happy with the results.
The authors have a very informative website
<http://artisanbreadinfive.com/> with FAQ and ongoing blog and Q&A.
* Exported from MasterCook *
Bread, Artisan Bread in 5 Master Recipe
Recipe By :Jeff Hertzog and Zoe Francois
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/3 cups lukewarm water
1 tablespoon yeast -- any type (cake yeast requires more)
1 tablespoon kosher salt
2 pounds bread flour
See the website for ingredient alternatives. Note that the authors
use a different technique for measuring flour by volume - measure by
weight or see
<https://artisanbreadinfive.com/2010/04/28/how-we-measure-our-flour-using-the-scoop-and-sweep-method/>.
In a 5 or 6 quart bowl or lidded food storage container dump in the
water and add the yeast and salt. Break up any yeast clumps. Dump in
the flour all at once and stir with a long handled wooded spoon or
dough whisk. Stir until all the flour is incorporated - the dough
will be wet and rough. (It's ok to put salt and yeast together
because flour is mixed in right away.)
Put the lid on the container, but do not snap it shut (or put a small
hole in the lid to allow gases to escape. Allow dough to rise at room
temperature for about 2 hours. DO NOT PUNCH DOWN! Refrigerate the
dough overnight, up to two weeks.
The next day, prepare a peel with a bit of corn meal to prevent the
dough from sticking. Place a baking stone on the middle shelf of the
oven and a metal broiler pan on a lower shelf (for steam). Preheat
the oven to 450F.
The next day remove dough from refrigerator and dust surface with a
little flour, just enough to prevent it from sticking to your hands.
Reach in and pull up the dough. Using kitchen shears, cut off a 1
pound piece. Note that it's probably bigger than you think. DO NOT PUNCH DOWN!
Form the dough into a ball and pull the top around to the bottom to
make a smooth surface. Don't spend more than 30 to 40 seconds
handling the dough. Place the dough on the peel and allow to rest for
40 minutes in a warm place.
Sprinkle the dough with flour and cut three slashes 1/4" deep.
Transfer to baking stone and pour 1 cup hot water into the metal pan.
Bake 30 to 35 minutes. Transfer bread to rack and allow to cool
throughly - at least 2 hours.
Source:
"The New Artisan Bread in Five Minutes a Day"
S(Internet address):
"<ttps://artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day/>"
Yield:
"2 loaves"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 138 Calories; 1g Fat (4.3%
calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 236mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat.
NOTES : 2017 - 1231