Artisan Bread in 5 Minutes a Day

Get 5 qt lidded but not airtight container. Make enough to last a week – 10 days.

Course Bread

Author Hertzberg and Francois

3 C Lukewarm Water
1 ½ T granulated yeast
1 ½ T coarse salt
6 ½ C unsifted unbleached, all-purpose white flour measured with the scoop and sweep method.

Warm the water slightly 100° F
Add yeast and salt to the water in 5 qt container
Mix in the flour with wooden spoon, or with hands at the end. No kneading. Uniformly moist with no dry patches.
Allow to rise, lightly covered for about 2 hours – until it deflates slightly. 5 hours is OK. Dough is ready to use now. Easier to handle if you refrigerate overnight or at least 3 hours.

Sprinkle corn meal on peel. Sprinkle flour on dough to aid in cutting. Cut off 1 lb lump (size of a grapefruit) of dough. Hold the mass in hands, add a little flour to handle and “cloak” the dough, by pulling surface around to the bottom on all surfaces. (30- 60 seconds).
Rest and Rise. Place on prepared peel. Rest uncovered 40 minutes. At 20 minutes prepare oven.
Preheat oven to 450° with baking stone on middle shelf. Place water pan (old cast iron skillet works well) in oven.
Dust loaf top liberally with flour and slice 1/4” slices onto top using sharp knife.
Heat 1 cup hot water. Slide dough off peel to oven stone. Pour water into old skillet, Bake 30 minutes. Cool completely on wire racks.
Store remaining dough in refrigerator for up to 14 days. No need to “clean” container before next batch.

May 26. 2008