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Artisan Boule Bread Recipes - Yahoo Recipe Search
Food.comFirst, don't let the long list of instructions turn you away . . . it's very simple! This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. Actually it's a combination of Five Minute Bread and Cook's Illustrated Recipe #290761. Perfect answer to a busy life . . mix once and store in the refrigerator. (See list below of other uses for this recipe). When you're ready to bake take out the amount of pre-mixed dough needed and store the rest in the refrigerator for up to 10 days. The flavor will be similar to sourdough, developing more intensely over the days of storage. Preparation time indicated does not include pre-fermentation time, which can vary from 3 hours to 10 days. Special equipment needed: Large (5 - 6 qt.) plastic container with lid (not air tight) and a baking stone or a 5 qt. dutch oven (depending on your choice of baking methods). I've found that it's best to line a basket or bowl with parchment paper; let the bread rise, and then back in a preheated dutch oven. Note that the beer used in this recipe must be a lager; DO NOT USE AN ALE as they use a different type of fermentation. Do not use glass jars with screw tops (they could explode from the trapped gases).Lidded plastic buckets designed for dough storage are readily available -- I purchased mine through King Arthur Flour. Other ideas for use: Pita Bread: Recipe #310219 Lavash: Recipe #310451 Baguette: Recipe #317472Food.comThis is the basic 'Boule' bread mix from the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. I've mainly posted this recipe so that I don't have to hook out the book every time. The dough is stored in the fridge for up to 2 weeks, taking out a bit each day as you need it, forming it and baking it. A forum I belong to love this bread, which is what inspired me to get the book. Most of them cook it in a Remoska, which is a gadget that I find invaluable. Remoska's are from Checkoslavakia, and I believe they've just come to the States. In the UK they're available from Strongly recommend getting the book, if you like this bread. They have lots of different kinds of bread which you make in this way (also sweet ones), plus ideas on how to ring the changes, recipes to use up the stale bread, etc. PS Someone said they were having difficulty getting hold of the book, so I tried to post an Amazon link for it here. But it just comes out as html gobbledey gook! If anyone knows how to do it, please let me know. Otherwise, try Amazon, guys :-) Very, very worth getting the book.
