Saturday, April 21, 2012

Easy Artisan Bread

Dramatic bread!



Oh, Noes! Darren just told me Mr. Tate is coming over for dinner! We are out of bread and I don't have time to get to the store! What am I to do?


After many, many, many failed attempts at yeast-fueled projects, I think I am finally starting to get comfortable. Here is a simple recipe I have created and method for a basic crusty artisan bread.

In a small bowl, mix:

3 cups lukewarm water (100 degrees)
1.5 tbs dry active yeast
1.5 tbs kosher salt

 Then mix in:

3 cups bread flour
3.5 cups all-purpose flour
1tbs malt barley syrup

Mix until there are no dry patches and place in a warm place covered with a tea towel. I like to set the oven to 250 and place the yeast on the range to rise. You need to check the temperature though. The range I am using ends up at about 82 degrees. You definitely don't want it to get too much hotter than that.

Then you go drink a beer or two and wait for it to double.






No....Knead to do any extra work.

AHAHAHAHAHAHAH!!!
Sorry.
It took about two hours to double. Do not punch it down. Be gentle.

Gently remove the risen dough from the bowl and place on to a flour dusted surface. Cut the dough into two parts. Wrap one half in plastic wrap and refrigerate for another day.

Place the remaining onto a 2 foot sheet of parchment paper (or greased aluminum foil). Gently shape the dough by pulling from the top and tucking under the edges until you get a round shaped boule.

Preheat your oven to 450 degrees with an empty dutch oven inside. When the oven is heated, carefully pull out the oven rack. Make three slashes on the top of the boule with a sharp serrated blade and by holding the ends of the parchment paper, lower the dough into the dutch oven.

Cover the dutch oven and bake for 30 minutes.


Then remove the lid and cook for 10 minutes to allow the top to brown. Test the temperature and remove when the internal temperature reaches 210 degrees. If the top starts to get too brown, put the lid back on. When the temp reaches 210, remove and let rest 40 minutes before slicing.





and the butter is where?




And that's it. No kneading the dough. No second rise. No fuss- no muss.





Delicious fresh bread in 3 hours.

4 comments:

  1. That bread looks amazing. Heidi and I are going to try making it tomorrow for dinner. I'll let you know how it goes! :)

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  2. Just remember. It is easier than you think. Don't make it harder than the recipe.

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