artisan bread in five minutes a day by jeff hertzberg and zoe francoise. it is one of our favorites so far! the amazing thing about preparing the dough, storing and baking it is that it literally takes only a few minutes a day to do the work. you don't need to be home all day to make bread. you just make the dough, store it in the fridge and use it whenever you want to. it is almost as easy as the "pot-bread" i was talking about in an earlier post, but keeps fresh longer and the taste is a bit more sophisticated.
one of the doughs we are using most from this book is the olive oil dough. it acctually is a pizza dough but it make wonderful bread as well! here is our version:
- 2 3/4 cups of lukewarm water
- 1 1/2 tbsp granulated yeast (2 packs)
- 1 1/2 tbsp coarse/kosher salt
- 1 tbsp sugar
- 1/4 cups of olive oil
- 3 cups of white wheat flour
- 3 1/2 cups of whole wheat flour
- mix the everything except for the flour together before starting to add the flour gradualy. if you are having trouble to mix in the last bit of flour: wet your hands to do so. you dont have to knead this. just mix it.
- now let it rise and collapse, that takes about 2 hours.
- now you can either use it imeadiately or store it in the fridge until baking day.
- baking day: take out of the fridge and shape as much as you need into a loave (the rest goes back in the fridge for another day - up to 12 days) and let it rise for an hour or so. preheat the oven to 230°C (450°F) and score the loaves.
- after transfering the loaves into the oven pour about one cup of water into the steam tray (we just use another baking tray at the botton of the oven) and close the door quickly! bake for about half an hour to one hour, depending on the size of your loaves.
- when ready let it cool down to make slicing easier.