adapted from Artisan Bread In Five Minutes a Day by Jeff Hertzberg and Zoë François
The Secret: Keep Dough Refrigerated and use over the next couple weeks.
Keep your dough wet — wetter doughs favor the development of sourdough character during storage.
Ingredients and Equipment
The Master Recipe: Boule (Artisan Free-Form Loaf) -- Makes 4, 1-pound loaves
3 cups lukewarm water
1 ½ tbsp granulated yeast (1 ½ packets)
1 ½ tbsp coarse kosher or sea salt
6 ½ cups unsifted, unbleached, all-purpose white flour
Cornmeal OR oil for pan
Note: For chewier bread, substitute bread flour for all-purpose white flour by decreasing the amount slightly (by about a quarter cup for every 6 cups of all-purpose).
The Secret: Keep Dough Refrigerated and use over the next couple weeks.
Keep your dough wet — wetter doughs favor the development of sourdough character during storage.
Ingredients and Equipment
The Master Recipe: Boule (Artisan Free-Form Loaf) -- Makes 4, 1-pound loaves
3 cups lukewarm water
1 ½ tbsp granulated yeast (1 ½ packets)
1 ½ tbsp coarse kosher or sea salt
6 ½ cups unsifted, unbleached, all-purpose white flour
Cornmeal OR oil for pan
Note: For chewier bread, substitute bread flour for all-purpose white flour by decreasing the amount slightly (by about a quarter cup for every 6 cups of all-purpose).
For one crust pizza:
3/4 C water
scant 1/2 TB each yeast and salt
scant 1 1/2 c flour
Mixing and Storing the Dough
1. Heat the water in the container you'll store it in to just a little warmer than body temperature (about 100 degrees Fahrenheit). I used this pan (right) and nuked it for 1 minute. (The lid has a hole in it - perfect for storing in the frig.)
2. Add yeast and salt to the water in a 5-quart resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.
3. Mix in the flour.
4. Mix. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.
4. Cover loosely. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period.
Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. And relax! You don’t need to monitor doubling or tripling of volume as in traditional recipes.
On Baking Day
5. I prepare a cast iron skillet or a cake pan by either sprinkling it liberally with cornmeal or rubbing it down with olive oil.
6. Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends.
7. Place the ball on the pan. Let it rest uncovered for about 40 minutes.
8. Twenty minutes before baking, preheat oven to 450 degrees. Place an empty broiler tray for holding water on another shelf. (Mostly I leave this out.)
8. Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking.
9. Bake for 20-30 minutes (depending on size), or until the crust is browned and firm to the touch. With wet dough, there’s little risk of drying out the interior, despite the dark crust.
10. With butter, Mama Mia!!
Neapolitan Pizza Dough
Makes 1 12- to 14-inch pizza to serve 2 to 4
The secrets to this pizza are to keep the crust thin, don’t overload it, and to bake it quickly at a high temperature so it doesn’t cook down to a soup.
1 pound pre-mixed boule dough
Cornmeal for covering the pizza peel or pan
1. 20 minutes before baking, preheat the oven with a baking stone (scraped clean) at your oven’s maximum temperature — the hotter, the better.
2. Prepare the toppings in advance. The key to a pizza that slides right off the peel is to work quickly.
3. Follow Step 5 of The Master Recipe (above).
4. Flatten the dough into a 1/8 inch-thick round with your hands and a rolling pin on a wooden board. Dust with flour to keep the dough from sticking. Place the rolled-out dough onto a liberally cornmeal-covered pizza peel.
5. Distribute your toppings over the surface, leaving some of its surface exposed.
6. Turn on the exhaust fan (or use lower heat and bake a few minutes longer), because some of the cornmeal will smoke. Check for doneness in 8 to 10 minutes. Turn the pizza around if one side is browning too fast. It may need up to 5 more minutes.
7. Allow to cool slightly on a rack before serving.
Naan
100 Percent Whole-Wheat Sandwich Bread Recipe
Instructions:
 |
| Dough after 2 hours rising time. |
1. Heat the water in the container you'll store it in to just a little warmer than body temperature (about 100 degrees Fahrenheit). I used this pan (right) and nuked it for 1 minute. (The lid has a hole in it - perfect for storing in the frig.)
2. Add yeast and salt to the water in a 5-quart resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.
3. Mix in the flour.
4. Mix. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.
4. Cover loosely. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period.
Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. And relax! You don’t need to monitor doubling or tripling of volume as in traditional recipes.
On Baking Day
 |
| Hunk of dough in skillet! |
6. Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends.
7. Place the ball on the pan. Let it rest uncovered for about 40 minutes.
8. Twenty minutes before baking, preheat oven to 450 degrees. Place an empty broiler tray for holding water on another shelf. (Mostly I leave this out.)
 |
| 20 min, needed a few more |
9. Bake for 20-30 minutes (depending on size), or until the crust is browned and firm to the touch. With wet dough, there’s little risk of drying out the interior, despite the dark crust.
10. With butter, Mama Mia!!
Neapolitan Pizza Dough
Makes 1 12- to 14-inch pizza to serve 2 to 4
The secrets to this pizza are to keep the crust thin, don’t overload it, and to bake it quickly at a high temperature so it doesn’t cook down to a soup.
1 pound pre-mixed boule dough
Cornmeal for covering the pizza peel or pan
1. 20 minutes before baking, preheat the oven with a baking stone (scraped clean) at your oven’s maximum temperature — the hotter, the better.
2. Prepare the toppings in advance. The key to a pizza that slides right off the peel is to work quickly.
3. Follow Step 5 of The Master Recipe (above).
4. Flatten the dough into a 1/8 inch-thick round with your hands and a rolling pin on a wooden board. Dust with flour to keep the dough from sticking. Place the rolled-out dough onto a liberally cornmeal-covered pizza peel.
5. Distribute your toppings over the surface, leaving some of its surface exposed.
6. Turn on the exhaust fan (or use lower heat and bake a few minutes longer), because some of the cornmeal will smoke. Check for doneness in 8 to 10 minutes. Turn the pizza around if one side is browning too fast. It may need up to 5 more minutes.
7. Allow to cool slightly on a rack before serving.
Naan
1/4 pound (peachsized
portion) of pre-mixed boule dough
1 tablespoon ghee (commercial or homemade), or neutral-flavored oil or butter
1 tablespoon ghee (commercial or homemade), or neutral-flavored oil or butter
Instructions:
• Dust the surface of
the refrigerated dough with flour and cut off a 1/4-pound piece. Dust the piece
with more flour and quickly shape it into a ball by stretching the surface of
the dough around to the bottom on all four sides, rotating the ball a
quarter-turn as you go. Using your hands and a rolling pin, and minimal flour,
roll out to a uniform thickness of 1/8-inch and a diameter of 8 to 9 inches.
• Heat a heavy 12-inch
cast iron skillet over high heat on the stovetop. When water droplets flicked
into the pan skitter across the surface and evaporate quickly the pan is ready.
Add the ghee or oil.
• Drop the rolled
dough into the skillet, decrease the heat to medium, and cover the skillet to
trap the steam and heat.
• Check for doneness
with a spatula at about 3 minutes, or sooner if you smell overly quick
browning. Adjust the heat as needed. Flip the naan when the underside is richly
browned.
• Continue cooking
another 2 to 6 minutes, or until the naan feels firm, even at the edges, and
the second side is browned. If you’ve rolled a thicker naan, or if you’re using
dough with whole grains, you’ll need more pan time.
• Remove the naan from
the pan, brush with butter, and serve.
Makes 1 naan.
100 Percent Whole-Wheat Sandwich Bread Recipe
Whole wheat flour has a nutty, slightly bitter flavor,
and it caramelizes easily, yielding a rich, brown loaf. Milk and honey are
tenderizers, and their sweetness complements the bitter notes. Although we’ve
showcased a loaf-pan method here, this dough also makes lovely free-form loaves
on a baking stone.
1 1/2 tbsp
granulated yeast (1 1/2 packets)
1 tbsp plus 1 tsp salt
1/2 cup honey
5 tbsp neutral-flavored oil, plus more for greasing the pan
1 1/2 cups lukewarm milk
1 1/2 cups lukewarm water
6 2/3 cups whole wheat flour
1 tbsp plus 1 tsp salt
1/2 cup honey
5 tbsp neutral-flavored oil, plus more for greasing the pan
1 1/2 cups lukewarm milk
1 1/2 cups lukewarm water
6 2/3 cups whole wheat flour
Instructions:
• Mix the yeast, salt, honey, oil, milk and water in a
5-quart bowl or other container.
• Mix in the flour using a spoon, high-capacity food
processor with dough attachment, or a heavy-duty stand mixer with dough hook.
• Cover loosely, and allow to rest at room temperature
until the dough rises and collapses (or flattens on top); about 2 to 3 hours.
• The dough can be used immediately after the initial
rise, though it is easier to handle when cold. Refrigerate in a lidded (not
airtight) container and use over the next several days.
• On baking day, lightly grease a 9-by-4-by-3-inch loaf
pan. Using wet hands, scoop out a 1 1/2 pound (cantaloupe-sized) hunk of dough.
Keeping your hands wet (it’ll be sticky!), quickly shape it into a ball
following the method in Step 5 of The Master Recipe (see above).
• Drop the loaf into the prepared pan. You’ll want enough
dough to fill the pan slightly more than half-full.
• Allow the dough to rest for 1 hour and 40 minutes.
Flour the top of the loaf and slash, using the tip of a serrated bread knife.
• 5 minutes before baking time, preheat the oven to 350
degrees, with an empty broiler tray on another shelf.
• Place the loaf in the center of the oven. Pour 1 cup of
hot water into the broiler tray and quickly close the door. Bake for 50 to 60
minutes, or until deeply browned and firm.
• Allow to cool completely before slicing in order to cut
reasonable sandwich slices.
Makes 3 1 1/2 pound
loaves.
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