{"id":3520,"date":"2017-03-20T13:47:06","date_gmt":"2017-03-20T19:47:06","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=3520"},"modified":"2017-03-20T13:47:06","modified_gmt":"2017-03-20T19:47:06","slug":"five-minute-bread-the-master-recipe","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/five-minute-bread-the-master-recipe.html","title":{"rendered":"Five Minute Bread – The Master Recipe"},"content":{"rendered":"

Yes, I know you can buy frozen bread dough. \u00a0But sometimes it is fun to “do it yourself”. \u00a0Warning: \u00a0the dough is quite wet – and that is ok. \u00a0Just have faith in the directions.<\/em><\/p>\n

Ingredients:<\/h3>\n
\n
    \n
  • 3 cups lukewarm water<\/li>\n
  • 1 1\/2 Tab granulated yeast (1 1\/2 packets)<\/li>\n
  • 1 1\/2 Tab kosher or other coarse salt<\/li>\n
  • 6 1\/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method usi ng a 1 cup measuring cup.<\/li>\n
  • cornmeal<\/li>\n<\/ul>\n<\/div>\n

    Directions:<\/h3>\n
    \n

    Mixing and Storing the Dough
    \n1.\u00a0 Warm the water slightly:<\/strong>\u00a0 It should feel just a little warmer than body temperature, about 100 degrees F.
    \n2.\u00a0 Add yeast and salt to the water<\/strong> in a 5-quart bowl or, preferably, in a large resealable, lidded (not airtight) plastic food container.\u00a0 Don’t worry about getting it all to dissolve.
    \n3.\u00a0 Mix in the flour- kneading is unnecessary:<\/strong>\u00a0 Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula.\u00a0 Mix with a wooden spoon, a high capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy-duty stand mixer fitted with the dough hook until the mixture is uniform.\u00a0 If you’re hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing bowl with very wet hands and press the mixture together.\u00a0 Don’t knead- it isn’t necessary.\u00a0 You’re finished when everything is uniformly moist, without dry patches.\u00a0 This step should only take a matter of minutes, and should yield\u00a0a dough that is wet and loose enough to conform to the shape of its container.
    \n4.\u00a0 Allow to rise:<\/strong>\u00a0 Cover with a lid (not airtight).\u00a0 Don’t use any screw-top jars, which could explode from trapped gases.\u00a0 Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), approximately 2 hours, depending on the room’s temperature and the initial water temperature.\u00a0 Longer rising times (up to 5 hours) will not harm the result.\u00a0 You can use a portion of the dough any time after this period.\u00a0 Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature.\u00a0 The authors recommend that the first time you try this recipe, you refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.<\/p>\n

    On Baking Day<\/strong>
    \n5.\u00a0 The gluten cloak:****<\/strong>\u00a0 don’t knead, just “cloak” and shape a loaf in 30 to 60 seconds.<\/strong>\u00a0 First prepare a pizza peel (or a cookie sheet or cutting board) by sprinkling it liberally with cornmeal to prevent\u00a0the dough\u00a0from sticking to it when you slide it into the oven.\u00a0 Sprinkle the surface of your refrigerated dough with flour.\u00a0 Pull up and cut off a 1-pound (grapefruit-sized) piece of dough, using a serrated knife.\u00a0 Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands.\u00a0 Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.\u00a0 Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough.\u00a0 The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out and adhere during resting and baking.\u00a0 The final product with be smooth and cohesive.\u00a0 The entire process in this step should take no longer than 30 to 60 seconds.
    \n6.\u00a0 Rest the loaf and let it rise on a pizza peel:<\/strong>\u00a0 Place shaped ball on cornmeal-covered pizza peel.\u00a0 Allow the loaf to rest on the peel for about 40 minutes (it doesn’t need to be covered).\u00a0 You may not see much rise during this period; more rise will occur during baking.
    \n7.\u00a0 Twenty minutes before baking, preheat the oven to 450 degrees F.<\/strong>, with a baking stone placed on the middle rack.\u00a0 Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising of the bread.
    \n8.\u00a0 Dust and slash:<\/strong>\u00a0 Dust the top of the loaf liberally with the flour, which will allow the slashing knife to pass without sticking.\u00a0 Slash a 1\/4-inch-deep cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife.
    \n9.\u00a0 Baking with steam:<\/strong>\u00a0 After a 20 minute preheat, you’re ready to bake.\u00a0 With a quick forward jerking motion of the wrist, slide the loaf off of your cornmeal covered surface and onto the preheated baking stone.\u00a0 Quickly but carefully pour about 1 cup of hot water from the tap into the broiler tray and close the oven door to trap the steam.\u00a0 Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.\u00a0 Because you’ve\u00a0 used wet dough, there is little risk of drying out the interior, despite the dark crust.\u00a0 Allow the loaf to cool completely, preferably on a wire rack.
    \n10.\u00a0 Store the remaining dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days.<\/strong>\u00a0 The dough “matures” over the 14 day period, improving flavor and texture of your bread.\u00a0 Cut off, shape and bake more loaves as you need them.<\/p>\n<\/div>\n

    Tips:<\/h3>\n
    \n

    *I halved the recipe and ended up baking up two loaves within the week.
    \n*I didn’t have a pizza peel, so I used a cutting board coated with cornmeal to let the bread rise. The first loaf I made, I didn’t use enough cornmeal and my dough stuck a bit to the board. I had to knudge it onto the pizza stone and it looked a little mishapen and wobbly. When it came out of the oven though, it was a perfectly baked round loaf. On my second try, I made sure to coat my board liberally with cornmeal and had no trouble at all sliding it onto my pizza stone.
    \n*Since you can cut off as big a piece of dough as you want to bake, the method is perfect for large and small families alike.
    \n*I’m excited to try out other recipes in the book using the base dough- from other rustic loaves and rolls\u00a0to sweet treats.<\/p>\n

    Other things you can do:<\/strong><\/p>\n

    Mix the dry ingredients first. Then store the “Dry Mix” in portioned zip-lock bags. In the morning, you mix in the water for as many loaves as you think you’ll need that night and let it rise while you’re at work. This method allows you to substitute some of the water for various other “wet” ingredients like buttermilk, beer, yogurt, eggs etc.<\/p>\n<\/div>\n

    Also worth noting, is that many breads use the same proportions of the same ingredients, but the texture (and to a lesser extent, the taste) is altered by how much you work the dough. Many breads you may wish to make require 2 rises. Letting dough sit in the refrigerator for prolonged periods will break down the gluten bonds that give the bread it’s proper consistency. Ever wonder why grocery store Italian bread in no way resembles anything close to real Italian bread? It always has a consistency more lite French bread which uses a very similar recipe. The biggest reason for this is that the pre-made dough sits too long, the gluten is degraded and after the second rise it puffs up too much, becoming flaky and light instead of dense and moist as it should be. If you insist on mixing the wet ingredients in immediately and storing an active dough, don’t make more than you’ll use in the next few days if you want a heavier bread. For light breads it makes little difference.<\/p>\n

    For an easy time saver, combine 4 egg whites with 2 Tbsp of White vinegar, 1 Tsp salt, 1 Tsp of olive oil, and 2 Tsp water. Mix until you have a homogeneous solution (no floating egg slime). Now load into a clean food-grade spray bottle and store in the refrigerator. Shake before using. This egg-wash will apply evenly, is pre-made and you won’t mess up another bowl, whisk and brush every time you make bread.<\/p>\n

    If, like me, you brew your own beer, use the active beer yeast after your first racking. Breads and perhaps more important, Pizza Dough taste much better with a good ale yeast.<\/p>\n

    Another helpful tip: You’ll still need to flour surfaces or apply corn meal to your sheet pans. Store these in empty Twist-open 20oz Soda or Beer bottles. Hit the hardware store and buy a screen cap (sold for faucets and garden hoses). They’ll fit on the bottle and keep bugs out, and allow you to sift the flour as you pour it for a more even distribution and no lumping.<\/p>\n

    ****<\/strong> (from the web site – because who knows what\u00a0\u00a0“gluten cloak” \u00a0<\/strong>is).\u00a0<\/strong>The next day, or even a few hours later, the dough from the fridge will be much easier to handle.
    \nAbout an hour before baking, pull the bin of dough out of the fridge, remove the lid, and dust the surface of a corner of the dough with a bit of flour. Dust your pizza peel (or cutting board, or rimless baking sheet) as well.<\/p>\n

    Make sure your hands are well floured. Reach into the bin and pull out a grapefruit-sized hunk of dough, cutting it off with the serrated knife.<\/p>\n

    GENTLY pull the outer surface of the dough around to the bottom of the ball, forming a gluten “cloak” around it. Less is more here. Don’t manhandle or squeeze the dough. This should take less than 30 seconds. Don’t worry about what the bottom looks like.<\/p>\n

    \n

    Yield:<\/strong> Makes four 1-pound loaves.\u00a0 The recipe is easily doubled or halved.<\/span><\/p>\n<\/div>\n

    \n

    Source:<\/strong>\u00a0\u00a0Artisan Bread in Five Minutes a Day<\/em><\/a><\/p>\n<\/div>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Yes, I know you can buy frozen bread dough. \u00a0But sometimes it is fun to “do it yourself”. \u00a0Warning: \u00a0the dough is quite wet – and that is ok. \u00a0Just have faith in the directions. Ingredients: 3 cups lukewarm water 1 1\/2 Tab granulated yeast (1 1\/2 packets) 1 1\/2 Tab kosher or other coarse … Continue reading “Five Minute Bread – The Master Recipe”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[28],"tags":[92],"class_list":["post-3520","post","type-post","status-publish","format-standard","hentry","category-breads-rolls-muffins","tag-gk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=3520"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3520\/revisions"}],"predecessor-version":[{"id":3612,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3520\/revisions\/3612"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=3520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=3520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=3520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}