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The New Artisan Bread in Five Minutes a Day is their revised book. I have the old version, that I bought when it first came out back in 2007 and since have also aquried a few of their books.
I bought the revised version and it as worth buying again. Who knew they could improve the first book. This has what the first book had in it, and so much more, including information on freezing the dough, making bagels and soft pretzels with it, and so much more!
I had the pleasure of chatting with one of the authors via email back when it first came out. Very nice guy. I also ran a group on yahoo for awhile that people shared recipes they made using his dough.
They have a book Healthy Bread in Five Minutes a Day too, that I love.
I still make it in the big commercial food container but now I throw it into a baggie in the fridge and use a twix it clip that allows some air out but not in. It takes up a lot less of the precious room in my refrigerator.
I also don't worry about using bread flour as much. Sometimes I use it, but most times I just use all purpose flour.
Artisan Bread Dough Master Recipe
In a big container like the one shown below (you can get these at the restaurant stores), add these ingredients in this order and stir with a wooden spoon:
3 C lukewarm water
1½ T yeast
1½T kosher salt
6½ C all purpose flour
Mix will with a wooden spoon and let it set out on the counter three hours, then refrigerate up to two weeks. Cloak the dough with flour and grab a wad and put it onto a flat stone, freehand, or in a bread stone (sprinkle a little corn meal on the stone to prevent sticking...especially if you are rolling it out to make stromboli or pizza, and bake at 400 for about an hour, the time will depend on the size. They say to let it rise first, but we have just bake it as is and it works. If you have the time, let it rise 30 mins before baking. I let it rise if I am making cinnamon raisin bread.
To make the cinnamon raisin bread, you can either roll it out and sprinkle the cinnamon, sugar and raisins on it and roll it up or knead it in. That is up to you. You do not need to knead it, but you may want it incorporated and not just swirled in. Put it into an oiled bread stone.
If you are using the dough fresh risen, not yet refrigerated, you let it rise for 45 minutes.
If the dough was refrigerated, you need to let it rise for 1 hour and 45 minutes.
Then brush it with a beaten egg and if you want, you can sprinkle some sugar on the top.
Bake the cinnamon raisin bread at 375° for 35-40 minutes.
They have a book Healthy Bread in Five Minutes a Day too, that I love.
I still make it in the big commercial food container but now I throw it into a baggie in the fridge and use a twix it clip that allows some air out but not in. It takes up a lot less of the precious room in my refrigerator.
I also don't worry about using bread flour as much. Sometimes I use it, but most times I just use all purpose flour.
Artisan Bread Dough Master Recipe
In a big container like the one shown below (you can get these at the restaurant stores), add these ingredients in this order and stir with a wooden spoon:
3 C lukewarm water
1½ T yeast
1½T kosher salt
6½ C all purpose flour
Mix will with a wooden spoon and let it set out on the counter three hours, then refrigerate up to two weeks. Cloak the dough with flour and grab a wad and put it onto a flat stone, freehand, or in a bread stone (sprinkle a little corn meal on the stone to prevent sticking...especially if you are rolling it out to make stromboli or pizza, and bake at 400 for about an hour, the time will depend on the size. They say to let it rise first, but we have just bake it as is and it works. If you have the time, let it rise 30 mins before baking. I let it rise if I am making cinnamon raisin bread.
To make the cinnamon raisin bread, you can either roll it out and sprinkle the cinnamon, sugar and raisins on it and roll it up or knead it in. That is up to you. You do not need to knead it, but you may want it incorporated and not just swirled in. Put it into an oiled bread stone.
If you are using the dough fresh risen, not yet refrigerated, you let it rise for 45 minutes.
If the dough was refrigerated, you need to let it rise for 1 hour and 45 minutes.
Then brush it with a beaten egg and if you want, you can sprinkle some sugar on the top.
Bake the cinnamon raisin bread at 375° for 35-40 minutes.
Simple ingredients: water, yeast, salt, flour
Toss it in
mix and let rise
it has risen
Allen's famous breakfast pizza
Hub's famous breakfast pizza
Roasted peppers, spinach and homemade ricotta.
Roasted peppers, spinach and homemade ricotta.
just bread
cinnamon raisin bread
and another loaf
Get good quality baking stones here.
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