Wednesday, March 30, 2016

Easy Peasy artisan bread

I am on a mission to replace the things I buy ready made win easy , quick homemade equivalents.   To save money and have more control of what goes into our food.  But, I also am not all about spending all day in  the kitchen.   If you spend more time on the planning and the shopping and less in cooking, your budget will be better off and you will have more, healthier food as a bonus.

Artisan bread.   This is a far different concept than I have ever used to bake bread,   I can bake bread in the bread baker in a very short maybe five minutes non passive cooking.   But, this bread is more artisan than what comes from the bread baker.   

This calls for bread flour.  One of thei-tubes  I watched said that all purpose flour works too.   

In a large bowl, mix.  

3.5 cups flour 
2 tsp table salt 
1/2 tsp bread baker yeast 

Add 14 ounces of cool water.   

Stor dry ingredients to incorporate the salt and yeast. Add water and stir until dough forms a ball.   Cover with plastic wrap and set out on a counter for 8-24 hours.   

(My dough looked untouched after 10 hours.  It  was a sponge at 23.  It might have been sooner, but I went to bed and looked at ot on the morning,    )

Flour your counter or a board and dump the batter out .  Flour the mass and using a dough scraper, form it onto a loaf.  Dough will be sticky  and soft.    Turn it into a greased loaf pan.   

Cover and let proof for 1-1/2 hours in a warm place.   Meanwhile place the oven rack in the middle of the oven.   15 minutes before your 1-1/2 hours so up. Preheat the oven to 400 degrees.  After the 1-1/2 hours loaf should be over the top of the pan,    Bake 45 minutes.    Total non- passive cooking about 15 minutes.    

Dry ingredients 

Sponge after 23 hours 

Proofing , taken before it was done.   

Done after 45 min.  

No comments:

Post a Comment