Artisan Bread In Five Minutes A Day Master Recipe Recipe 465 Recipes

NO-KNEAD 5-MINUTE ARTISAN BREAD

Steps:

• Warm the 3 cups water just a little so that it feels just slightly warmer than body temperature. That should put it at about 100°F (40°C).
• In the large bowl of a standing mixer or a 6-quart container with a lid, mix the yeast, warm water, and salt. Don't worry about getting the yeast to dissolve.
• Add the flour to the yeast mixture all at once, then use a spoon or stand mixer to mix until the flour is completely incorporated and you have a blobby dough. (If you're hand-mixing the dough and it becomes too difficult to incorporate all the flour with the spoon, just use very wet hands to press the mixture together.) Don't knead the dough! It's not necessary. You just want the dough to be uniformly wet and loose enough to conform to the shape of its container. All you need to do is be certain that there are no dry patches of flour.
• Loosely cover the container and let the dough hang out at room temperature until it begins to rise and collapse or at least flatten a little on the top, about 2 hours. (Relax. It's bread dough, not a newborn. You don't need to monitor it constantly. And don't worry about the dough being precisely double or triple its original volume as you would with a traditional bread recipe. Just walk away, go about your business, and come back in 2 hours. Seriously.)
• After 2 hours, stash the container of dough in the fridge. That's it. (If your container isn't vented, you want to ensure the gases can escape by leaving the cover open a crack for the first couple days in the fridge; after that, you can seal it.)
• You can use the dough anytime after the initial 2-hour rise, although the refrigerated wet dough is less sticky and easier to work with than dough at room temperature, so it's best to refrigerate the dough overnight before handling it. Once refrigerated, the dough will seem to have shrunk back upon itself as though it will never rise again-that's normal. Whatever you do, do not punch down this dough. You're trying to retain as much gas in the dough as possible, and punching it down knocks gas out and results in denser loaves. Just be certain to use the dough at some point within 14 days.
• When you want to bake a loaf of artisan bread, dust a pizza peel or a baking sheet turned upside down with cornmeal or line it with parchment paper.
• Grab a hunk of the dough and use a serrated knife or scissors to cut off about a 1-pound piece of dough. Hold the dough in your hands and, if necessary, add just enough flour so the dough doesn't stick to your hands. (What you're trying to do is surround the surface of the dough with flour so that it can be handled. You're not trying to incorporate more flour into the dough, so for the love of all things good, resist the temptation to get rid of all the dough's inherent and lovely stickiness by working the flour into the dough.)
• Gently stretch the surface of the dough, tucking the ends underneath the ball and rotating it a quarter turn as you go. (See video above.) Most of the dusting flour will fall off, and that's okay, because as we just said, it's not intended to be incorporated into the dough. The bottom of the ball of dough may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking. The rest of your round loaf should be smooth and cohesive, and the entire shaping process should take no more than 20 to 40 seconds-don't work the dough any longer or your loaves may be dense.
• Place the ball of dough on the prepared pizza peel or baking sheet, seam side down with all the collected bunched ends on the peel or board. Let it rest for about 40 minutes. It doesn't need to be covered. (You may not see much rise during this period, but don't fret. It will rise much more during baking.)
• Preheat the oven to 450°F (230°C) for at least 20 to 30 minutes. Preheat a baking stone (or an upside-down cast-iron skillet or baking sheet) on a middle rack for at least 20 to 30 minutes. Place an empty metal broiler tray on any rack that won't interfere with the rising bread. (Do not use a glass pan as it could shatter.)
• Dust the top of the raised loaf generously with flour and, using a serrated bread knife, slash a 1/2-inch-deep cross or a couple gashes or a tic-tac-toe pattern in the top. There's no need to dust the flour off the loaf.
• Place the far edge of the peel or the upside-down baking sheet in the oven on the baking stone or cast-iron skillet or upside-down baking sheet a few inches beyond where you want the bread to land. Give the peel or baking sheet a couple quick back-and-forth jiggles and then abruptly pull it out from under the loaf. The loaf should land on the baking stone with very little drama.
• Quickly but carefully pour about 1 cup hot water into the broiler tray and immediately shut the oven door to trap the steam. Bake the bread for a total of 20 to 35 minutes, until the crust is richly browned and firm to the touch. Because the dough is so wet, there's very little risk of it becoming dry despite how dark the crust may become. (If you're using a baking sheet rather than a baking stone, you may need a little extra time-up to 50 minutes total-for the bread to be done.)
• Remove the bread from the oven and let the loaf cool completely, preferably on a wire rack for the best flavor, texture, and slicing. (Crazily enough, a perfectly baked loaf will audibly crackle, or "sing," when initially exposed to room temperature.) The crust may initially soften but will firm when cooled.

ARTISAN BREAD IN FIVE MINUTES A DAY MASTER RECIPE RECIPE - (4.6/5)

Steps:

• Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn't matter that the salt and yeast are thrown in together. NOTE: (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn't take much of a hole to accomplish this.) Perfect! (If you are using the fresh cake yeast break it up like I did above.) Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. NOTE: I use King Arthur Flour, which has a high gluten factor. I added about 1/4 cup more of water, just until the dough is wet. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. Place the ball on a sheet of parchment paper... (or rest it on a generous layer of corn meal on top of a pizza peel.) *I use my kitchen shears, because I like the long blade. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom. ) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after washing rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I'm using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy.

5 MINUTE ARTISAN BREAD

Steps:

• Preparing Dough for Storage:.
• Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
• Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
• Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
• Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
• You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
• On Baking Day:.
• prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
• Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
• The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
• Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
• Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
• Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
• After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
• Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
• Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
• This is the standard bread. There are loads of variations - both savory and sweet - in the book.