Lean Bread Recipes

HOMEMADE ARTISAN BREAD (WITH OR WITHOUT DUTCH OVEN)

Steps:

• In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
• Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
• You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours - 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That's fine and normal- nothing to worry about.
• Lightly dust a large nonstick baking sheet (with or without rims and make sure it's nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn't have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.
• During this 45 minutes, preheat the oven to 475°F (246°C).
• When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. ("Score" = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
• Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
• Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves- if they sound hollow, the bread is done.
• Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.

BASIC BREAD LEAN DOUGH RECIPE - (5/5)

Steps:

• To prepare your mise en place, follow a Simple Bakers Formula by measuring out the ingredients. Set aside. *Note: Use a bread flour with at least 12% protein content. Depending on the humidity, you may require more or less bread flour as you form the dough. Pour the water into a medium-sized, deep bowl and sprinkle the yeast over top. Add three-quarters of the flour. With a wooden spoon, mix the ingredients until just combined and then add the salt. Do not knead at this point. Keep stirring, adding the remaining flour, if necessary. Depending on the humidity, you may need to add a bit more than the measured 2 cups. Add enough flour to create a clay-like mass. As you stir, the dough should clean the sides of the bowl. Turn the dough out onto the counter top, removing any bits of flour and dough that are stuck to the bowl. Knead the dough for at least 5 to 8 minutes until it is smooth. Don't be tempted to add too much flour. Clean out the mixing bowl, if necessary and place the kneaded dough inside. Cover the bowl tightly with plastic wrap at let rise at room temperature until it doubles in size (approximately 1 hour). Once the dough doubles in size, punch it down to expel all of the gas. Cover the dough again and let it rest for about 5 minutes. Once the dough has rested, it can be shaped. Watch Once the dough has been shaped, place it onto a tray lined with cornmeal. Place a small tray on the lowest rack and preheat your oven to 400° F (205° C). Flour the dough quite heavily and cover loosely with plastic wrap. Let the dough proof at room temperature for approximately 30 to 40 minutes. Perform the spring back test to ensure it has proofed enough before baking. Once the dough has properly proofed, slash the dough with a serrated knife or lame. Immediately transfer to the middle rack and pour the water into the small tray to create steam. Immediately close the oven door. Depending on the size and shape of the dough, bake it until the top and sides are golden brown. Once done the bottom should sound hollow. You can even test the temperature by inserting a thermometer from the bottom of the loaf into the center of the dough. The temperature should register between 200-210° F (95-99° C). Once you remove the bread from the oven, transfer to a cooling rack to cool completely. Wait at least 30 minutes before cutting into. Store for 1 to 2 days at room temperature in a paper bag or bread box.