Home |
Search |
Today's Posts |
|
Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.recipes
|
|||
|
|||
Artisan Bread
You requested a recipe for this bread. This is the one that I use.
This is a wonderful recipe! ---- Debbie Simple Crusty Bread Recipe By : Artisan Bread in Five Minutes a Day Serving Size : 0 Preparation Time :0:00 Categories : Artisan 1 1/2 tablespoons yeast 1 1/2 tablespoons kosher salt 6 1/2 cups unbleached -- all-purpose flour, more for dusting dough Cornmeal. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours). Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely. Yield: 4 loaves. Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack. Adapted from "Artisan Bread in Five Minutes a Day," by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007) -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
How do you eat your artisan bread? | General Cooking | |||
FOLO: Artisan Bread | General Cooking | |||
Artisan Simple Crusty Bread | Recipes (moderated) | |||
Andy: Artisan bread | General Cooking | |||
Artisan Bread DVD | Sourdough |