Saturday, December 24, 2011

Once a week bread

Easy Artisan Bread 
  • 3 cups warm water
  • 1 scant TB instant yeast 
  • 2 1/2 tsp salt
  • 2 cups whole wheat flour  
  • 4-1/2 cups unbleached flour  

In my bread machine --
  1. Put the yeast, salt and add the water.
  2. Add all the flour at once and run the dough cycle.  (Mine over flowed a bit once it was done, but it seemed OK.)
  3. Remove from bread machine and transfer to a large bowl to go in the fridge.
Then -
  1. Put in the refrigerator for up to 14 days (FYI - This got big fast! - I had to actually use two containers.)
  2. When ready to bake, place a dutch oven, with lid, in a 450 degree oven. Dust the dough with flour, grab a quarter, third, or half (depending on the size loaf you want) and cut off piece with a serrated knife. Using well-floured hands, shape gently into a ball and place on a piece of parchment paper resting on a cookie sheet. Dust the top with more flour.
  3. Let sit on the counter 30 minutes. Then slash the top of the loaf with a serrated knife.
  4. Transfer the loaf to the hot dutch oven using the edges of the parchment, replace the lid, and cook for 15 to 17 minutes.
  5. Remove lid and continue to cook for another 15 to 17 minutes, or until loaf is a golden brown.
  6. Remove to a cooling rack for 30 to 60 minutes before cutting.
I made this on a pizza stone, too - and they both turned out great.

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