Wednesday, February 3, 2010

Artisan Bread in 5 Minutes a Day

Master Recipe for White Flour Dough

3 cups lukewarm water
1 ½ tablespoons granulated yeast
1 ½ tablespoons kosher or other coarse salt
6 ½ cups unbleached all-purpose flour
cornmeal for the pizza peel

Mix with a spoon in a food-safe bucket, let it rise at room temperature for 2 to 5 hours, then into the fridge for two weeks. Tear off chunks, shape, rest, and bake as needed.

More detailed instructions here, as well as the You Tube Video

Artisan Bread in 5 Minutes a Day and Zoe (co-author) both have wonderful websites that has more recipes, and links on how to buy their books!

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