Wednesday, February 2, 2011

Artisian Bread in Five minutes a day

I have to admit.  I'm a pretty dismal bread baker.  Before Grampy died, he took me through his whole process, which you can see here .  I'm glad I did that for so many reasons, not the least of which is that he died less than four months after I did that.  Between pictures and video, it is memories of some of the most special times we spent together in the kitchen and talking about all things food related.  I love him and miss him so much, and I really can't even look through the pictures without bawling, much less watch the videos.  But if you can, I encourage you to.  He was an amazing man.  By the by, after he died, my Grammie gave me almost all of his bread baking equipment.  I'll always treasure it.

When I heard about this recipe for making bread in five minutes a day,and no kneading was involved, I was totally all in.  For some reason, I just can't figure out the kneading!  If you watch the videos and look at the pictures, you can CLEARLY tell which bread grampy had his hands on, and which bread I had mine on.  I know I should practice, because in this case, truly practice does make perfect, but I haven't found the patience for it yet.  I will someday, and thankfully, I'll have Grampy by my side showing me how he kneaded the bread with perfection.

The recipe for Artisian Bread in Five minutes a day, is dead simple. 

3 cups lukewarm water

1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 1⁄2 tbsp coarse kosher or sea salt
6 1⁄2 cups unsifted, unbleached, all-purpose white flour
Cornmeal for pizza peel
I like to add just a pinch of sugar.

The beauty is in the method.  If you want the details and haven't been able to dig it up on line, send me a message or leave me a comment and I'll see what I can do, or better yet, go buy the book!  You won't be sorry!  You get the recipe and method for the main loaf, and TONS of variations!!  People, this is so easy a caveman could do it!  REALLY! 
Here are some pictures from our most recent endeavor!

Dough in container immediately after mixing.

Dough in container after three hour rise at room temp.

Risen dough after 3 hours at room temp, about tripled.  We refrigerated it at this point.

All I had to do here was make it into a smooth silky ball by tucking the ends under... Meh...

I slashed the top for a scalloped effect in the finished product... ha

Yes, well you see,  it looks beautiful anyway!

The taste... Oh Ma Gah!  It was fantastic! 
Now this isn't squishy wonder bread guys, this bread has some tooth to it.  I loved it shmeared with butter right out of the oven, or rubbed with garlic and butter with some spaghetti.  It has a hint of sour dough flavor to it, because it sat for a few days before we baked it.  There's more in the fridge.  Can't wait to make the next loaf.  You know, it will only take five minutes to pop it in the oven, and fresh bread in 30 mins.  Do you remember what the house smells like when you bake fresh bread?  Do you?  Aww you should go make some now!

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