Five Minutes a Day for Fresh-Baked Bread
(Page 3 of 9)
December 2008/January 2009
By Jeff Hertzberg and Zoë François
Yeast: Use what’s readily available and buy in bulk rather than packets, which are much more expensive.
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Salt: Use noniodized coarse kosher or sea salt.
Baking stone: Use a high-quality, half-inch-thick stone. The porous stone absorbs moisture from your dough, allowing a thin, crackling, crisp crust to form — one of the keys to artisanal baking.
Pizza peel: This long-handled board helps slide doughs onto a hot stone. A cookie sheet or cutting board will work, but will be more difficult to handle.
Broiler tray: A pan to hold water for steam during baking.
The Master Recipe
The artisan free-form loaf called the French boule is the basic model for all the no-knead recipes. The round shape (boule in French means “ball”) is the easiest to master. You’ll learn how wet the dough needs to be (wet, but not so wet that the finished loaf won’t retain its form) and how to shape a loaf without kneading. And you’ll discover a truly revolutionary approach to baking: Take some dough from the fridge, shape it, leave it to rest, then let it bake while you’re preparing the rest of the meal.
Keep your dough wet — wetter doughs favor the development of sourdough character during storage. You should become familiar with the following recipe before going through any of the others.
Mixing and Storing the Dough
1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.
3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.
4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. And relax! You don’t need to monitor doubling or tripling of volume as in traditional recipes.
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