Basic Artisan Bread Recipe


| 1/22/2014 9:43:00 AM


Tags: homemade bread, New Hampshire, Jonathan Sadowski,
Ingredients

There are many different recipes available to the home bread maker that are simple.  Finding the right one makes fresh, tasty, timely homemade bread a reality no matter how busy one’s schedule is.  The recipe below is what keeps the bread popping out of the oven in my house, and is a product of trying several different recipes, proofing techniques, and dough storage.  It is also very simple, yet allows plenty of room for experimentation; substituting different types of flour and/or adding spices can open the door to a new world of tastes, while keeping prep and cooking times to a minimum.

Again, the beauty of this recipe is its simplicity.  I have been using it for six years, and keep finding ways to make it different and exciting.  Enjoy.

Basic Artisan Bread Recipe

Tools: Large bowl with non-airtight cover (I usually use a dish cloth), wooden spoon, cookie sheet, pizza stone.

6 1/2 cups white, unbleached, all-purpose flourIngredients
4 cups warm water
1 1/2 tbsp (1 pkg.) dry active yeast
1 1/2 tbsp salt
1-2 tbsp olive oil
2-3 heavy pinches white, unbleached flour

Combine all of the dry ingredients into a large bowl.  Add water slowly, stirring constantly.  Mix the dough until there is no dry flour, all of the water is absorbed, and there are no lumps.

Cover the bowl and let the dough rest at room temperature for at least two hours (note:  the longer the better, but 2 hours is the minimum). After the dough has risen, spread a thin layer of olive oil on a cookie sheet. Take a handful of dough (about the size of a grapefruit) and place it on the cookie sheet and form the dough into the desired shape* (a pinch or three of flour my help prevent the dough from sticking to the cookie sheet or your hands as you shape the loaf).  Cover dough and let it sit for 1 hour. Preheat oven to 425 degrees Fahrenheit with pizza stone in the oven. Uncover preshaped loaf and cut diagonal slices into the top of the dough. Carefully transfer dough onto the pizza stone**. Bake for 24 minutes.




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