The Process:
The book says, "no kneading is necessary" only need to mix with spatula for 5 minutes or so but with two kiddos I found it's easier to just dump all the ingredients in the bread machine and click:
After the kneading is done, I just let it rise there and then move the dough to a lidded container
Then store the dough in the refrigerator then use it over the next couple of weeks.
How to shape the loaf:
Before being put in the oven
The final result
Artisan Bread
To make 2 of 1-pound loaves (half of
the original recipe)
Ingredients:
1 1/2 cups warm water
2 teaspoons yeast
1.5 teaspoon kosher salt
3 unbleached all-purpose white four
Direction (the way I do it):
- Pour the warm water inside the bread machine (or use Kitchen Aid with dough attachment), add yeast, salt then mix in the flour. Turn off the pre-heat option on the bread maker, then set it on dough option. Once it is done kneading (about 10 min if using Kitchen Aid on low speed),
- Cover the container, let it rise (I just leave mine in the bread maker) for 2 hours then put the dough inside a lidded (not air tight) container in the fridge ( to be used over the next couple of weeks) When I am ready to bake:
- Pull and cut the dough in half then shape a loaf
- Let it rise on parchment paper cover pizza peel ( I don't have pizza peel so I put mine on top of wood cutting board) for about one hour.
- Preheat the oven to 500F for 20 min with baking stone in the middle of the rack and broiler tray on the bottom rack.
- Dust the top of the loaf with flour then slash a 1/2 inch deep into the top, using a bread knife
- Slide the bread (with the parchment paper) on top of baking stone in the oven. Put a cup of hot water in the broiler tray.
- Turn down the oven to 400 Fahrenheit then bake for 30 minutes.
- Store the remaining dough in the refrigerator in your lidded - not airtight container and use it over the next 14 days.
- Allow the bread to cool before cutting and eat it. I like to eat mine with balsamic vinegar.
