Friday, February 7, 2014

Artisan Bread

My family eat two loafs in a day and a half. Every time they walk into the kitchen they grabbed a slice.                                                       
Artisan Bread
For 4 smaller or 2 large baguette:
1/4 tsp dry active yeast
1 1/2 cups water
1 3/4 tsp salt
cornmeal for sprinkling. 
18 oz by weight all-purpose flour (500 grams), about 4 cups. I use 3 cups in my mix and one for my board and flour the top of the shaped loafs..
- Mix dough and let rise 12-14 hours or until doubled. Mine only took 8 hours.
- Punch down and shape loaves on floured board, Place on a baking sheet with cornmeal lightly sprinkled on it. Wipe extra cornmeal from around the loafs. Cornmeal can smoke in the oven. let rise covered with floured plastic 1 to 1 1/2 hr or until almost doubled. Snip the top of the loafs with kitchen shears. sprinkle top of loafs with a little flour.
Place a baking pan of hot water on bottom rack in oven .
- Bake at 550 F. about 15 to 20 minutes or until well-browned
- Spray with water before baking, at 5 minutes, and at 10 minutes during cooking time

Note if you live in higher elevations you will need to add about 3 to 4 tablespoons more water. If you bread pulls away from the bowl but is sticky ,it perfect.

1 comment:

  1. That looks so good. When I get my hot water flowing, I can cook a bit more here.