This recipe is adapted from an excellent cook book, Artisan Bread in Five Minutes a Day. Our friend Becky gifted it to us years ago, and I’m still rocking the many sub-recipes within.
We don’t make much bread during the summer, due to the heat the oven adds to the house, but during the winter we have fresh bread constantly. It’s so much better than even the “fresh-baked” baguettes from the grocery store, which still has dough conditioners, sugars, and other extra ingredients.
Ingredients
Equipment
Method
- Add water to bucket
- Add yeast and salt
- Add flour, mix until uniformly moist
- Allow to rise for 2 or more hours
- Cut out a 1 pound piece
- "Cloak" the dough for 30-60 seconds
- Allow to rise for 40 minutesAt 20 minute mark, preheat oven to 450F with pizza stone and broiler pan
- Dust and slash dough ball
- Transfer dough ball to pizza stone; add 1 cup of hot water to broiler pan
- Bake for 30 minutes
Notes
The instructions here are for adequate for reproducing the recipe if you've read the book Artisan Bread in Five Minutes a Day and know the overall instructions. You really should read the book!
