Bread Recipe developed from “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoë Francois.
3 cups very warm water
1 Tbs salt
1 1/2 Tbs yeast
6 1/2 cups flour — I use a mixture of unbleached white flour and whole wheat, about half and half. Too much whole wheat doesn't work
Mix all the ingredients in a large bowl, I use a heavy rubber spatula, the dough will be wet.
Leave at room temperature for a couple of hours. It will rise and then collapse a little.
Cover loosely and put in refrigerator. You can use it right away but its easier to handle if it's chilled.
To make a loaf of bread
To handle bread use wet hands
Use 1/3 of prepared dough to make one loaf
Return the remainder, loosely covered, to fridge. It will keep for a week.
Preheat oven to 450°
Form dough into ball, place on parchment paper on cookie sheet
Dust with flour and cut deep gash in dough
Let it rise for 20 minutes or so. It doesn't need to be very long
Put in preheated oven
Bake for about 50 minutes
Put on wire rack to cool
I use a pizza peel and a cooking tile but a cookie sheet works. The original recipe calls for corn meal to keep dough from sticking but I find parchment paper works better.
I put the dough for 1 loaf of bread in a bowl and add things to it and mix with the heavy rubber spatula.
Sunflower seeds and pumpkin seeds
Raisins and cinnamon
Walnut meal and walnuts
Sliced olives, sun dried tomatoes and rosemary
Sometimes I add some olive oil to the dough at this stage.
You can also roll out this dough to make pita bread, fry bread, naan or pizza crust.
Submitted December 09, 2020 at 07:37PM by isle_say