You will need:
6.5C AP white unbleached flour
1.5T Granulated yeast (Not rapid rise)
1.5T Kosher salt
3.5C Luke-warm water
Pizza peel
Pizza stone
Loaf pan
1C tap water for steam
Stand mixer (optional)
Large bin for dough storage
Digital thermometer (optional)
Inspired by Artisan Bread in 5
Making the Dough
Grab your flour, salt, and yeast
Measure out your water and warm in microwave for ~30secs
Add yeast to water and stir
Should get foamy
Toss your salt into the flour and mix
Slowly add your yeast/water to flour/salt while mixing on slow
Mix until all liquid is incorporated into flour
**If you have some leftover dough in he fridge from a previous
batch then add a few oz to the new batch for extra flavor**
Mix with dough hook to bring everything together
*Remember, you’re not kneading the dough
Just combine until it’s shaggy
**If you don’t have a mixer you can add all ingredients to a mixing
bowl and just stir like crazy to combine with a wooden spoon
(I’ve broken wooden spoons this way)
Dump the shaggy dough into a large container
You’re going to cover (not airtight)
Add a little olive oil to container to prevent sticking
Let rise for 2hrs. Punch Down. Let rise again for 2hrs.
The dough is ready to be used at this point.
It’s not Dom P, but it should be bubbly
If you are not planning to use the dough right away, cover and store in fridge
This is a cold ferment and will allow the dough to develop more flavor
Now that you’ve made your dough, pat yourself on the back
You’re halfway to a very good loaf of bread
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Baking the Bread
Huge shout-out to my wifey for the photography in this section!
You better friggin’ give me credit for those pictures!
Ahhhh, she’s a sweetheart
Ok, let’s bake some bread!
Cut off a nice size piece of dough
Flour your hands and shape into a ball
Do this by folding the dough over on itself several times
It’s coming together
Have your pizza peel ready. I sprinkle mine with semolina flour
Once ball is formed, flip over and pinch bottom closed
Place dough on board and touch up
Flour ‘em up
Moving clockwise, twist the dough with your palms until a nice plump ball forms
Sprinkle with flour
Stone on center rack. Pan on bottom
Preheat to 475F @ least 30mins before baking bread
Cover and let rest for ~30mins
Rested dough
Ready to slash and bake
Using a floured bread knife, slash dough
I went for a +, you can Zoro it if you want…go nuts
Moving QUICKLY, slide dough on stone
Add your tap water to hot pan
This technique creates steam in the oven while the bread bakes
Enhances the quality of the crust and crumb
Set a thermo to 208F
It will take ~30mins to get to this temp
Here’s what you want to look for…
Perfection
Tap the bottom, it should sound hollow
Glamour shots…
Listen to it as it cools…it crackles like Rice Crispies
Mouth watering yet?!
Chewy and airy “Butter me” flesh
Serve it warm. Butter it, dip it in seasoned olive oil, make a sandwich…
Similar Loaves Made Using this Master Recipe
3 slashes–about 2 slashes short of being scalloped
The resulting loaf…
Picture perfect and delicious!
This is a french style loaf called Pain d’Epis
Resembles a wheat stalk beat up cobble stone path
The end result is nothing short of incredible
Each piece just breaks off and is a mini loaf.
Makes a serious sandwich!
Cook’s Illustrated variation of Jim Lahey’s No Knead Bread
This loaf is seeded and scalloped
Crust is significantly firmer and chewier than other loaves
Flesh is full of holes and has a nice tang reminiscent of a sourdough loaf
Worth a try, but you need an enameled cast iron dutch oven…
So good…
Foccacia style bread made using master recipe for artisan bread
Slice open and stuff to make phenomenal sandwiches…
Sorry, but after eating this your expectation for sandwiches will skyrocket
Stay tuned for a post on foccacia style sandwiches
