ARTISAN BOULE BREAD
First, don't let the long list of instructions turn you away . . . it's very simple! This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. Actually it's a combination of Five Minute Bread and Cook's Illustrated Recipe #290761. Perfect answer to a busy life . . mix once and store in the refrigerator. (See list below of other uses for this recipe). When you're ready to bake take out the amount of pre-mixed dough needed and store the rest in the refrigerator for up to 10 days. The flavor will be similar to sourdough, developing more intensely over the days of storage. Preparation time indicated does not include pre-fermentation time, which can vary from 3 hours to 10 days. Special equipment needed: Large (5 - 6 qt.) plastic container with lid (not air tight) and a baking stone or a 5 qt. dutch oven (depending on your choice of baking methods). I've found that it's best to line a basket or bowl with parchment paper; let the bread rise, and then back in a preheated dutch oven. Note that the beer used in this recipe must be a lager; DO NOT USE AN ALE as they use a different type of fermentation. Do not use glass jars with screw tops (they could explode from the trapped gases).Lidded plastic buckets designed for dough storage are readily available -- I purchased mine through King Arthur Flour. Other ideas for use: Pita Bread: Recipe #310219 Lavash: Recipe #310451 Baguette: Recipe #317472
Provided by Galley Wench
Categories Yeast Breads
Time 40m
Yield 4 1 pound loaves
Number Of Ingredients 6
Steps:
- Mixing and Storing the Dough:.
- Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
- In large plastic storage container (with lid) mix together the flour, yeast and salt.
- Add all the liquid at once and mix with a wooden spoon.
- If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
- When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
- The dough will be wet and loose enough to conform to the shape of its container.
- Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
- You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
- The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 10 days.
- To bake Boule (Round Loaf):.
- First, prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking (or use parchment paper).
- With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough. Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand. Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
- Now it's decision time, which method to use for baking.
- COVERED POT METHOD:.
- Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 60 - 90 minutes.
- About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 450 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
- Carefully remove pot from oven and remove lid.
- Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
- Cover pot and place in oven.
- Reduce oven temperature to 425 degrees and bake covered for 20 minutes.
- Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 10 to 15 minutes longer.
- Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
- BAKING ON GRILL:.
- First make a 'pillow' of aluminum foil and place in the bottom of the pot. This prevent the bottom from burning. To assure that the bottom does not burn, I also place the pot on a heat diffuser. Preheat the grill and pan to 450 degrees . . . from here follow the oven directions above.
- BAKING ON STONE::.
- Place the shaped ball on the prepared pizza peel (or parchment paper), cover and allow to rest 60 - 90 minutes.
- Place a baking stone on the lowest rack of the oven.
- Place an empty broiler tray (I use my cast-iron skillet) on an oven shelf, making sure it will not interfere with the rising bread as it bakes.
- Preheat oven to 450 degrees 20 minutes before baking.
- Spray top of dough with cold water (which allows a knife to slash through the dough without sticking). Use a serrated bread knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern onto the top.
- Slide the loaf off the pizza peel onto the preheated baking stone using a quick, forward jerking motion. If using parchment just lift off peel and place on stone.
- Pour 1 cup hot water into the broiler tray and close oven door to trap steam.
- Bake about 30-35 minutes, or until the crust is nicely browned and sounds hollow when tapped.
- The loaf will crackle, or "sing," when initially exposed to room-temperature air.
- Allow to cool on a wire rack for best flavor, texture and easy slicing.
- Store remaining dough in the refrigerator in your lidded container and use during the next 10 days.
- Additional ideas on how to use this recipe:.
- Pita Bread: Recipe #310219.
- Lavash: Recipe #310451.
- Flatbread: Recipe #TBA.
Nutrition Facts : Calories 793.1, Fat 2.3, SaturatedFat 0.4, Sodium 1756.9, Carbohydrate 160.1, Fiber 6.7, Sugar 0.6, Protein 23.2
MINI CHEDDAR BREAD BOWLS
These golden, cheesy bread "bowls" are a fun and delicious way to serve homemade soup. Try toasting the bread before ladling soup into it. -Angela Carlisle, De Mossville, Kentucky
Provided by Taste of Home
Time 55m
Yield 10 mini bread bowls.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, salt, 3 cups flour and remaining water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes while slowly adding cheese and oregano. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into 10 pieces; shape each into a ball. Place balls 3 in. apart on two greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool., Cut a thin slice off the top of bread. Hollow out bottom of loaf, leaving a 1/4-in. shell (discard removed bread or save for another use). Return to oven for 5 minutes to toast bread bowl before filling.
Nutrition Facts : Calories 253 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 306mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
NO-KNEAD BREAD
Provided by Jim Lahey
Categories Bread Bake Kid-Friendly Small Plates
Yield One 10-inch round loaf; 1 1/4 pounds
Number Of Ingredients 7
Steps:
- 1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise-fermentation-is the key to flavor.
- 2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky-do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
- 3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
- 4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 1/2-5 1/2 quart heavy pot in the center of the rack.
- 5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution-the pot will be very hot.) Cover the pot and bake for 30 minutes.
- 6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.
MINI NO-KNEAD BOULE BREAD
Make and share this Mini No-Knead Boule Bread recipe from Food.com.
Provided by JenBaty
Categories Yeast Breads
Time 12h30m
Yield 1 Loaf, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a medium-sized bowl add all ingredients. Stir with a wooden spoon until a shaggy blob of dough forms. Do not over mix. Cover bowl with plastic wrap and let dough sit at room temperature for 12-24 hours. Dough will double in size and bubble up.
- 1 hour before you're ready to bake, pour dough onto a lightly floured worktop. With floured hands form dough into a ball by pulling edges toward the middle. Place dough ball seam-side down on a piece of parchment paper placed on a baking sheet.
- Dust top of dough with flour and cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 1 hour.
- Preheat oven to 450°F When dough is ready to bake make a 3" slash 1/2" deep across the top of the dough with a sharp knife or razor.
- Cover dough ball with an upside-down large, deep, oven-safe pot or aluminum roasting pan. Make sure pot edges are flush with the baking sheet so that no steam can escape. Place baking sheet in oven and bake for 25 minutes.
- After 25 minutes, uncover bread and reduce heat to 400°F Bake for 10 more minutes, until deeply golden brown and internal temperature measures 205-215°F.
- Immediately transfer bread to a wire rack and cool for 2 hours.
BREAD EVERYDAY! NO KNEAD BOULE
This is a great recipe I adapted from Mother Earth News Magazine. It is super simple. I mix it up, let it rise, put it in the fridge, pull off a hunk of dough before I make my supper. Then I bake it and it's ready for supper. I haven't bought bread since I started using this recipe. It also makes wonderful chewy buns for hamburgers/sandwiches. I've used this basic recipe to make pizza crust and cinnamon rolls too. Once you get the hang of it, it's really easy.
Provided by Ezri_B
Categories Sourdough Breads
Time 5h30m
Yield 4 1lb loaves, 6 serving(s)
Number Of Ingredients 6
Steps:
- (I do this in my stand mixer) Combine water, salt, and yeast. Mix in flours. Don't over mix. It should be loose and just combined.
- Put in a non-airtight container. It needs to be covered, but the gasses need to be able to be released. Let rise about 2 hours, until it starts to collapse on its self.
- Refrigerate covered until ready to make bread. (At least 3 hours.).
- Preheat oven to 450 F with baking stone in center of oven. Place an empty broiler pan on another rack. (Preheat at least 40 minutes.).
- Prepare pizza peel with cornmeal (I don't have a pizza peel, I use a flat metal baking pan with no edges, and it works ok).
- Dust the dough with a bit of flour. Pull a hunk of dough from the refrigerator (1lb loaf is about the size of a grapefruit, if you make a single batch it will be 1/4 of the dough). Do not kneed. Gently tuck the rough edges underneath the ball. Place on the cornmeal. Let rise 20 minutes.
- Before you bake cut 2-3 slits in the top of the loaf. It helps it to rise during baking. Using a "flicking" motion with your wrist, shake the loaf onto the baking stone. (I almost always need to use a spatula to help it along) Carefully add 1 cup warm water to the broiler pan. Quickly trap the steam in the oven and bake for 30 minutes. Until nicely brown on the outside. (Try not to peak).
- Let cool on a wire rack. Then cut.
- Store extra dough in fridge until you need it. The longer it stays in the fridge the more of a "sourdough" taste you get.
Nutrition Facts : Calories 460.8, Fat 2.8, SaturatedFat 0.4, Sodium 1173.3, Carbohydrate 94.6, Fiber 10.5, Sugar 0.4, Protein 18
60-MINUTE MINI BREADS
When I was 11 years old, I entered this bread at our county fair. It beat out more than 90 food entries to win Junior Grand Champion and Best of Show! Sometimes I make one large loaf instead of two mini loaves.
Provided by Taste of Home
Time 40m
Yield 2 mini loaves (4 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half. Roll each portion into an 8-in. x 5-in. rectangle. , Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 5-in. x 3-in. x 2-in. loaf pans. Fill a 13-in. x 9-in. baking pan with 1 in. of hot water. Set loaf pans in water. , Cover and let rise for 15 minutes. Remove loaf pans from the water bath. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
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BOULE: AN EASY NO-KNEAD BREAD RECIPE ~ TEXAS …
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- Proof the yeast by combining warmed water, sugar & yeast. In the meantime measure & combine flour & salt in a large 5-7 quart bowl.
- To bake the bread, pull the covered bowl from the refrigerator. Sprinkle a section of the dough with flour to make it easier to pull away. Flour your countertop as well. Then bring out a baking sheet and grease it lightly. Also grease your hands.Pull a section of dough from the bowl about the size of a softball and place it on your floured counter top.
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- Whisk together flour, salt, and yeast in a large bowl. Gradually stir in water until no dry bits of flour remain and mixture is well combined. Cover bowl tightly with plastic wrap and let stand at room temperature until very bubbly and consistency resembles pancake batter, 12 to 18 hours.
- Turn dough out onto a generously floured surface or floured parchment paper. (Dough will be very loose.) Incorporating as little flour into the dough as possible, shape into a taut ball by folding edges of dough in toward middle and repeating folding process until dough begins to develop structure and hold its shape, 2 to 3 minutes. Line a medium (9-inch diameter) bowl with a large piece of parchment paper that goes up sides bowl; flour parchment. Gently lift and place dough, seam side down, into prepared bowl. Cover with plastic wrap and let stand in a draft-free warm place until doubled in size, 1 to 2 hours.
- Preheat oven to 500°F. About 20 minutes before baking, place a cast-iron Dutch oven (5-quart or larger) with lid in oven to preheat.
- Once Dutch oven is fully preheated, remove from oven and carefully remove lid. Carefully lift dough using the parchment paper as handles and place dough into hot Dutch oven. Using shears or a very sharp knife, make one or multiple slits down the middle into the dough about ½-inch deep. Replace lid to cover pot and return to oven. Reduce oven temperature to 450°F. Bake, covered, until loaf has increased in volume and turned a light golden brown, 28 to 30 minutes. Remove lid and continue baking until a deep golden brown, 12 to 15 more minutes. Carefully transfer loaf, by lifting parchment paper and using as handles, to a wire rack. Remove parchment and let cool on wire rack, at least 1 hour before slicing.
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