Sunday, June 13, 2010

Homemade Bread in 5 Minutes a Day

I found this recipe here: You stir up the dough, let it raise, and then keep it in the fridge, pulling out a ball of dough every day (or whenever you want bread) and plop it on a pizza stone (or cookie sheet if you're like me and don't have a pizza stone) and cook it for 30 minutes. No kneading or shaping, it couldn't be easier!

I believe in eating whole grains only but they didn't have the recipe on here for whole grain. I used 1/2 oat flour (I do better on oat than on wheat) to 1/2 white flour and it turned out great. (I make oat flour by blending up oats in my blender.) Next time I will try all whole grain and see how it goes. Also I thought their recipe tasted too salty, so I would use less salt next time.

Their explanation is lengthy but here are the cliff's notes: Make a wet dough, (don't knead) let raise for 2 hrs. Refrigerate dough for up to 2 weeks. When you want bread, sprinkle on some flour, cut off a grapefruit size ball and let sit for 40 mins at room temp. Sprinkle again with flour and slash top with a knife. Cook at 450 for 30 mins.

The Master Recipe: Boule
(Artisan Free-Form Loaf)
Makes 4 1-pound loaves
3 cups lukewarm water1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)1 1⁄2 tbsp coarse kosher or sea salt6 1⁄2 cups unsifted, unbleached, all-purpose white flour Cornmeal for pizza peel

Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.

Remember the “6-3-3-13” rule for this recipe. To store enough for eight loaves, it’s 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour.

No comments: