Artisan Bread in 5 minutes
Measure dry ingredients in a 5 quart bowl, preferably in a resealable, lidded, plastic food container. Add the water- kneading is unnecessary. Stir to incorporate using spoon. or a heavy-duty stand mixer with paddle if using. Allow it to rise. Leave it open a crack for the first 48 hours to prevent buildup of gases. Allow the mixture to rise at room temperature until it begins to collapse (or flatten on top), approximately 2 hours. Longer rising times, will not harm the result. After rising, refrigerate in the lidded container and use over the next 14 days. Do not punch this dough down. It will appear to have shrunk back upon itself.
On baking day. Prepare a pizza peel sprinkled liberally with cornmeal to prevent your loaf from sticking to it. dust the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit size) piece of dough, using a serrated knife or kitchen shears. Make sure you have flour on your hands and have dusted the top of the loaf before pulling. Gently stretch the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you go to form a ball. The correctly shaped final product will be smooth and cohesive. Should take about 20 to 40 seconds. Form a narrow oval-shaped loaf and let it rest for about 90 minutes.
30 minutes before baking,preheat the oven to 450 deg. with a baking stone placed on the middle rack. Place an empty metal broiler tray for holding water on any other rack that won=t interfere with the rising bread. use a pastry brush to paint the top with water. Sprinkle with the seed mixture Slash the loaf with 1/4 inch parallel cuts. Slide the bread onto the stone. Bake about 30 minutes or until the crust is richly browned and firm to touch. Store dough in refrigerator in lidded container for up to 14 days.
To make into an herb bread add 1 teaspoon dried thyme (2 teaspoons fresh) and 1/2 teaspoon dried rosemary leaves (1 teaspoon fresh) to the water mixture. You can use other herbs. This also works with sliced olives. chopped garlic, onions, seeds, nuts or any other of you favorite ingredients.
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Serving Size: 1 Serving (1954g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3395 | ||
Calories from Fat: 149 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 3720.4mg | 128 % | |
Potassium 3186.8mg | 84 % | |
Total Carbohydrate 685g | 201 % | |
Dietary Fiber 90.2g | 361 % | |
Sugars, other 594.8g | ||
Protein 160.9g | 230 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3395
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