I've been reading about artisan bread and loved how easy it sounded to make and use over a couple of weeks. According to a couple of books I read you don't knead artisan bread or proof your yeast, and you can refrigerate it for up to 2 weeks while using a portion when you want to use it. I made a batch of 50/50 whole wheat and AP flour dough the other day and made 2 six inch round loaves and a 12 inch pizza crust from it. I put the rest, which is probably one 6 to 8 inch loaf's worth, into the fridge to age. Apparently the longer it stays in the fridge the more flavor it acquires. Here's the recipe I used.
Artisan bread basic recipe
Ingredients:
2 tsp yeast (I used active dry yeast)
3 tsp salt
3 C warm water (about 100 degrees. too hot will kill the yeast)
3 C AP flour
3.5 C Whole Wheat flour
Directions:
Dissolve yeast and salt in warm water. Mix flours in a container with a lid (not air tight) then add water mixture to flour. Mix until all flour is incorporated, about 50 strokes. Let the dough sit at room temperature covered for at least 2 hours. You can let it sit for up to 5 hours if need be. At this point you can refrigerate to use the dough at a later time or can use it right away. When you are ready to use dough sprinkle the dough in the container and your hands with a dusting of flour so you can handle the soft wet dough. Quickly shape into whatever shape you want by stretching the dough into a ball or oval with the ends on the bottom. If you're making pizza crust stretch dough into a flat disk using a rolling pin if needed. Sprinkle a flexible cutting mat with corn meal then put shaped dough on mat to rest for about 40 minutes. 20 minutes into resting turn on your oven to 400 degrees and place a pizza stone in the oven. On another rack place a pan of water. After 20 minutes take a serrated knife and cut an X or a few slits into the dough then slide your dough onto the hot pizza stone from your mat. Bake for about 30 minutes until the crust is nicely browned.
Artisan bread basic recipe
Ingredients:
2 tsp yeast (I used active dry yeast)
3 tsp salt
3 C warm water (about 100 degrees. too hot will kill the yeast)
3 C AP flour
3.5 C Whole Wheat flour
Directions:
Dissolve yeast and salt in warm water. Mix flours in a container with a lid (not air tight) then add water mixture to flour. Mix until all flour is incorporated, about 50 strokes. Let the dough sit at room temperature covered for at least 2 hours. You can let it sit for up to 5 hours if need be. At this point you can refrigerate to use the dough at a later time or can use it right away. When you are ready to use dough sprinkle the dough in the container and your hands with a dusting of flour so you can handle the soft wet dough. Quickly shape into whatever shape you want by stretching the dough into a ball or oval with the ends on the bottom. If you're making pizza crust stretch dough into a flat disk using a rolling pin if needed. Sprinkle a flexible cutting mat with corn meal then put shaped dough on mat to rest for about 40 minutes. 20 minutes into resting turn on your oven to 400 degrees and place a pizza stone in the oven. On another rack place a pan of water. After 20 minutes take a serrated knife and cut an X or a few slits into the dough then slide your dough onto the hot pizza stone from your mat. Bake for about 30 minutes until the crust is nicely browned.
Angie, curious how the one you "aged" did? I got rid of many cookbooks a few years back as the way I used recipes online changed my cookbook use, however, the La Brea Bread cookbook stayed and I've not gotten into the swing yet to making her breads. They are daunting recipes.
ReplyDeletethe aged one had a bit more flavor than the first one, but not really enough to matter. Both were good, though! I haven't tried ageing longer, and that may make it better.
ReplyDeleteThis recipe was so easy, and if I go back to making bread this is the one I'll use. I really didn't see the improvement with extra kneading or rising, so why do it.
Thanks! Can't wait to try it.
ReplyDelete