Artisan Bread

I recently purchased a book: Artisan Bread In Five Minutes a Day.
The Authors are: Jeff Hertzberg and Zoe Francois

I won't post the recipe here since I think you should go out and get the book yourself (or at the library if they carry it) I highly recommend it! The master recipe is quick and easy! Hardly any time is used in mixing the dough.



I won't post the recipe here since I think you should go out and get the book yourself (or at the library if they carry it) I highly recommend the book!

You can make the dough ahead of time and store it in the refrigerator for up to 2 weeks! Take dough out of the batch (the batch makes about 4 loaves) and bake the loaf when you want. It takes a minute to shape.. 45 minutes to 1 1/2 hours to rise ...

and 35 minutes to bake -- and best of all: It tastes like the Artisan Bread at your local bakery! I am hooked! If you like sourdough taste, let it be in the refrigerator at least a week. You don't even have to wash out your bread dough container, just add the new batch of dough and it will become like sourdough more quickly.




Other things you need:
UNBLEACHED all purpose flour
water
kosher salt
Instant yeast (sold in bottles is better than packets, but packets can also be used)
a quality pizza stone -- I started off with a Pampered Chef one I had, but it is looking very dark now, I may upgrade to a thicker one in a while.
a pizza peel (though a cookie sheet with no edges works too in a pinch)
cornmeal
broiling pan and boiling hot water (for steam)
bake at 450 (get an oven thermometer- for best accuracy)

Enjoy!