Artisan Bread Dough
3 cups lukewarm water
2 tsp. Active dry yeast
1 Tbsp. Kosher salt
6 ½ A.P. flour
This is a master dough. Using a large sealable tube container, pour in water, add yeast, salt.
Stir to dissolve.
Using a French whip (whisk), stir flour before measuring. Scoop and shake method to measure flour. This is a very forgiving recipe.
Mix all ingredients with a wooden spoon until no dry flour. No need to knead.
Let sit covered for 2 hrs. Refrigerate for up to 2 weeks.
When ready to bake follow baking directions from the websites below.
Refer to Youtube video by, Jeff Hertzberg and Zoe Francois, Baking with Steve.
Also refer to www.artisanbreadinfive.com or Garden Fork ( artesian bread )
I use a cast iron dutch oven.
Shape portion of dough into a ball by folding the top to bottom,tucking it under.
Place dough on a piece of parchment paper that was sprinkled with corn meal.
On top of the dough sprinkle corn meal and dust with flour. This gives it an artesian look. Proof for at least 1 hour.
Place the cast iron pot with lid into the oven and pre-heat to 425. This pre-heating will take about 10-15 minutes so start it 15 minutes before end of proof.
When read to bake, Put 2 slits into the top of the dough to allow the bread to expand and not crack. Plus it looks really cool when its done.
Carefully remove pot from oven. Remember the pot is CRAZY HOT. Hold ends of parchment paper and carefully place dough in pot. Don't forget the Gloves.
Put lid on and slide back into oven. Set timer to 30 minutes.
At 30 minutes of baking, remove lid and bake for 5 more minutes to brown the crust more.
Remove from oven an transfer to cooling rack. Bread should sound hollow when thumped and crackle when it cools.
To rejuvenate your artesian bread, back to a warm, crispy, crunchy crust. Place directly on an oven rack at 350 deg. for 10-15 minutes. Good as fresh backed.