Artisan bread

I am so happy to have won this fabulous book from Amy. This thoughtful giveaway of the "Artisan bread in five minutes a day" has taught me many things just by reading the beginning of the book :) I am so happy that she shared it.

Jeff and Zoe, the authors explain everything that is needed to make the perfect bread in 5 minutes. The methods in the book is easy to follow. The best thing about the method is there is no need to knead :)

It will help a lot to read the book before making. Here is their master recipe that makes 4 loaves.

1 1/2 tbsp yeast

1 1/2 tbsp salt

3 cups luke warm water

6 1/2 cups of flour

cornmeal to put on the bottom

flour for dusting

Incorporate everything into a plastic bucket with a wooden spoon, it is easy to do this because it is a wet dough.

Leave it on the counter to rise. After about 2 hours, it is ready to bake or to be stored in the fridge for up to two weeks to use as needed.

Sprinkle about a tsp of flour over the dough that is resting and pick up a portion about the size of a grapefruit. If needed dust some flour in the hands and keep turning the dough without kneading to tuck the ends to the bottom.

Put some cornmeal onto a flat wooden or metal board and let it rise for 20 to 40 minutes.

Dust some flour over the top of the boule and slash the bread about 1/4" to 1/2" deep.

Bake in a preheated pizza stone at 450F for about 25 to 30 minutes. The stone should be in the middle of the oven. Leave the broiler tray on the bottom rack to pour 1 cup of water after the bread is quickly placed on the stone, this is important to create the crust.

The method from measuring to preparing the oven is explained very well in the book. There are so many important tidbits and delicious easy recipes in the book. So if you get a chance do read it.

Thanks again Amy, I am very happy that you shared this fabulous book and glad I won the giveaway.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First