You Need this Artisan Bread in Your Life!

I’m not sure where they were going, but I felt that they needed some artisanal loaves of bread to take with them (because everything’s better with an artisanal loaf of bread). So I embroidered some for them.

This bread recipe will quickly become your new favorite if you like fresh baked artisanal bread. It comes together with just five minutes of active preparation, and keeps for two week in the refrigerator, so you can have freshly baked bread at any time. Plus, as an added bonus, the dough gets better over time.

Yield: 2 loaves

Author: don't eat THE PLATE (www.donteattheplate.com)

Print

With ImageWithout Image

Artisan Bread

This bread is so easy to make! The dough keeps in the refrigerator for two weeks and gets better with time.

Lightly adapted from a recipe from "Artisan Bread in Five Minutes a Day"

Prep time: 5 MinCook time: 30 MinInactive time: 3 HourTotal time: 3 H & 35 M

Cook modePrevent screen from turning off

Ingredients

• 3 cups warm water
• 1 1/2 Tbsp granulated yeast
• 1 1/2 Tbsp kosher salt
• 880 grams all purpose flour (approx 6 1/2 - 7 1/2 cups)

Instructions

Make the Dough

1. Measure 1 cup water in a glass measuring cup and stir yeast into it. Allow to sit on the counter for 5-10 minutes until it becomes frothy.
2. Pour 2 cups water into a large lidded plastic food container and add the salt. Stir to dissolve the salt. Pour flour into container.
3. Once the yeast has started foaming, pour the yeast mixture into the plastic container. Mix with a large spoon, or with your hands. You don't have to knead the dough, just combine it until there are no dry patches.
4. Cover plastic container with lid or plastic wrap and allow to rise until it's doubled in size (1-2 hours). You can allow it to rise for up to 5 hours.
5. At this point you can refrigerate the dough for later use by placing it in a resealable bag coated with a little bit of olive oil. It's easier to shape the loaf if it has been refrigerated, but it's not necessary.

Shape and Bake

1. This dough can be made in several shapes. I usually use it for a batard (oval shaped loaf), a boule (round loaf), or a baguette (long and thin loaf). Once you decide what shape you want, prepare a peel by sprinkling it with cornmeal or covering it with a piece of parchment paper (you can use the bottom side of a cookie sheet in a pinch if you don't have a peel).
2. Quickly shape the dough into your desired shape on a lightly floured surface by pulling the dough into the shape you want, this should not take more than two minutes and stretching the dough from the top to the bottom of the shape to create a "gluten cloak." Place the dough on the prepared peel. For a baguette, gently roll the dough into a long, thin shape and taper the ends. Again, you want to shape it fairly quickly. You can use a couche or a baguette pan sprayed with nonstick spray.
3. Cover the loaf and allow it to rise for 40 minutes.
4. 20 minutes before baking, preheat the oven to 450° F with a baking stone in the middle of the rack. Optional steam method: place an empty metal pan on a rack underneath the one with the baking stone (you will later add water to this to create steam).
5. Sprinkle the loaf with flour and make a few slashes in the top of the loaf with a very sharp knife or a lame.
6. Slide the loaf off the peel (or if you're using parchment paper, slide the loaf and the parchment onto the baking stone). Use a quick wrist motion to allow the loaf to slide off easily. If you're using the steam method (which creates a crispier crust), pour 1 cup of ice water into the pan you've heated below the baking stone).
7. Bake for 25-30 minutes until the outside is browned and the loaf sounds hollow when you tap it. Remove from oven and cool on a wire rack.
8. If you have extra dough, store in the refrigerator in your plastic lidded container or a resealable bag with a small amount of olive oil. The dough will last for up to two weeks and actually improves in flavor and texture over time. If you keep some in the refrigerator, you're always ready to bake a fresh loaf of bread in next to no time!

Don't Eat the Plate All Rights Reserved