Artisan Bread

Friday, January 27, 2012

I borrowed the book: Artisan Bread in Five Minutes a Day  from the library after hearing so many good reviews on it. Since then we have been enjoying homemade Artisan Bread. Yummmm so good! 

The Process:

The book says, "no kneading is necessary" only need to mix with spatula for 5 minutes or so but with two kiddos I found it's easier to just dump all the ingredients in the bread machine and click:

After the kneading is done, I just let it rise there and then move the dough to a lidded container

Then store the dough in the refrigerator then use it over the next couple of weeks.

How to shape the loaf:

Before being put in the oven

The final result

Artisan Bread

To make 2 of 1-pound loaves (half of the original recipe)
1 1/2 cups warm water
2 teaspoons yeast
1.5 teaspoon kosher salt
3 unbleached all-purpose white four

Direction (the way I do it):
  1. Pour the warm water inside the bread machine (or use Kitchen Aid with dough attachment), add yeast, salt then mix in the flour. Turn off the pre-heat option on the bread maker, then set it on dough option. Once it is done kneading (about 10 min if using Kitchen Aid on low speed),
  2. Cover the container, let it rise (I just leave mine in the bread maker) for 2 hours then put the dough inside a lidded (not air tight) container in the fridge ( to be used over the next couple of weeks) When I am ready to bake:
  3. Pull and cut the dough in half then shape a loaf 
  4. Let it rise on parchment paper cover pizza peel ( I don't have pizza peel so I put mine on top of wood cutting board) for about one hour.
  5. Preheat the oven to 500F for 20 min with baking stone in the middle of the rack and broiler tray on the bottom rack.
  6. Dust the top of the loaf with flour then slash a 1/2 inch deep into the top, using a bread knife
  7. Slide the bread (with the parchment paper) on top of baking stone in the oven. Put a cup of hot water in the broiler tray.
  8. Turn down the oven to 400 Fahrenheit then bake for 30 minutes.
  9. Store the remaining dough in the refrigerator in your lidded - not airtight container and use it over the next 14 days.
  10. Allow the bread to cool before cutting and eat it. I like to eat mine with balsamic vinegar.