Tuesday, April 23, 2013

Master Artisan Bread Recipe

This recipe makes enough for four 1-pound loaves and can be stored in the refrigerator for up to 2 weeks, so you can have fresh bread any time you want. Bake it unadorned as a Crusty Boule, or roll ingredients into the refrigerated dough to create sweet and savory loaves such as Nutella Ring, Olive-Rosemary Buns or Cinnamon-Raisin Bread.


3 1/2 cups lukewarm water

4 teaspoons active dry yeast

4 teaspoons coarse salt

7 1/4 cups (2 lb. 4 oz.; 1027.67 grams) unbleached all-purpose flour


1. Combine water, yeast and salt in large bowl. With spoon (or mixer with paddle attachment), stir in flour (dough will be wet).

2. Place dough in 5-quart lidded container; cover with lid (do not snap airtight). Let rise at room temperature two hours. Refrigerate overnight or up to 14 days.

Source: Zoë François and Jeff Hertzberg

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