This is how I make it folks, with my suggestions and baking directions...
You can find the original instructions on-line HERE.
One Pound Loaf of Artisan Bread In 5 Minutes A Day
1 1/8 tsp yeast-quick rise if baking within hours, regular's fine if letting it rest in fridge for days
1 1/8 tsp kosher salt
1 1/2 plus 1/8 C unbleached A/P flour-I make the 1/8 C (or more) whole wheat
3/4 C warm water
That's all you need for a great loaf of bread! But let's bump up the flavor...
1 tsp Herbs de Provence
- In stand mixer with paddle or in bowl using wooden spoon, mix yeast, salt and water.
- Add flour and stir until there are no dry patches. Scrape down sides a few times. It will be wet and loose.
- Cover bowl with a plate and let rise in warm place for two hours. It will expand and be bubbly.
- At this point you could use the dough but it's loose, sloppy and not perfect... Move the bowl into the fridge and let the dough rest for at least two more hours and up to a week or two... My preference is an overnight rest in the fridge, although I don't usually think that far in advance:@)
- When ready to bake, scrape it from the sides of the bowl. With floured hands shape it into a ball tucking the sides down under the loaf. Place it into a non-stick 2 quart pot to rise for 40 minutes. I like the 2qt size, it helps shape the loaf and keeps it from spreading out too much. My non-stick is oven safe to 500 degrees.
- After 20 minutes (of the rise) turn the oven to 450 degrees. Set timer for the next 20 minutes.
- After the 40 minute rise place the pot (not covered) in oven. Set timer for 30 minutes.
- After 30 minutes in the oven carefully remove the pot and place the bread on a cooling rack.
- Allow to cool for one hour before slicing-if you can!
I have made this bread many different ways and this is by far the easiest and we are always pleased with the results.
Eat well and have a happy day:@)