Baking

[Leaky]

Not many thing in this world better than Artisan Bread fresh out of the oven. It's what's for breakfast.

If interested, google up Bread in Five - the co-author of the book is from Mpls, but the basic recipe, with step by step pics, is on the site. You can make a bucket of dough with about 5-6 basic ingredients and leave in the fridge to use over the next week or two. No kneading, just mix everything together. Super easy - Super Good.

If anyone has any baking recipes to share, lets put them here. Doesn't have to be bread.

[pushbutton]

If anyone out there likes fresh crunchy doughy bread and does not like to bake, that method is pretty sweet. Just dump in a few ingredients, mix a little, and let it form itself sitting in the fridge......no kneading, rising, punching down......or having to pay attention. Looks good Leaky!!!

[Whoaru99]

That does look good. Now with a slather of nice, salty butter on it.

[JP Z]

Leaky, I peaked on his site and didn't find the recipe..... I found the recipes section but nothing on the Artisan breads...I do see his book is for sale though. I must be looking in the wrong spot.

[LABS4ME]

not sure but I think I found the video... if so THANKS!

Love artisan bread... just don't like buying it!!!

Good Luck!

Ken

[Leaky]

Leaky, I peaked on his site and didn't find the recipe..... I found the recipes section but nothing on the Artisan breads...I do see his book is for sale though. I must be looking in the wrong spot.

jpz - I wish I could post a direct link, but if you google "bread in five" and click on third link that comes up, it will bring you right to the recipe. The link is titled Basic - Artisan Bread in Five Minutes a day. This can also be cooked in a crock pot, but I didn't like the results as well as oven cooked.

Otherwise click on the video/tv/radio link up on top. Then look for Kare 11, as they did a demo on one of the morning shows. I now always have a bucket of dough sitting in my fridge.

[goblueM]

I have this book and definitely endorse it. Its simple, easy, and you can do a lot of different riffs on the basic recipe

[Crow Hunter]

+1, my sister in law gave us this book last year and I have made some wonderful bread with it. I especially like olive loaves.

[delcecchi]

Also check out the book by Lahey or search for the recipe. or try this one from cook's illustrated

Published January 1, 2008. From Cook's Illustrated.

Makes 1 large round loaf.

Why this recipe works:

For a no-knead bread recipe that would produce a loaf with a consistent shape, we strengthened the dough by lowering the hydration and giving it the bare minimum of kneading time (15 seconds). To give the bread more flavor than the standard no-knead recipe, we added acidic tang with vinegar, and a shot of yeasty flavor with mild-flavored lager. When we started the baking process in an covered pot, the lid trapped released steam, creating a springy loaf. By finishing the baking with the loaf uncovered, we created a beautifully browned crust.

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in "High-Heat Baking in a Dutch Oven" for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.

Ingredients

3cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface

1/4teaspoon instant or rapid-rise yeast

1 1/2teaspoons table salt

3/4cup plus 2 tablespoons water (7 ounces), at room temperature

1/4cup plus 2 tablespoons mild-flavored lager (3 ounces)

1tablespoon white vinegar

Instructions

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. Adjust oven rack to lowest position. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, ½-inch-deep slit along top of dough. Pick up dough by lifting parchment overhang and lower into 6- to 8-quart heavy-bottomed Dutch oven (let any excess parchment hang over pot edge). Cover pot and place in oven. Heat oven to 425 degrees. Once oven has reached 425 degrees, bake bread for 30 minutes.

4. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Step-by-Step

Almost No-Knead Bread

1. MIX: Stir the wet ingredients into the dry ingredients with a spatula.

2. REST: Leave the dough to rest for eight to 18 hours.

3. KNEAD: Knead the dough 10 to 15 times and shape it into a ball.

4. LET RISE: Allow the dough to rise for two hours in a parchment paper-lined skillet.

5. BAKE: Put the dough in a Dutch oven, cover pot, and place it in a cold oven. Set the oven dial to 425 degrees, and start your timer when the oven reaches 425 degrees. Bake covered, then uncovered.

[Leaky]

This looks pretty darn easy as well. I'll have to give it a whirl.

I'm really getting into this bread making thing. Grabbed a handful (1 lb) of dough out of the bucket in the fridge tonight, let it set for an hour, then baked for 30 minutes to go with with pork chops and mashed potatoes (see the pork chop thread).

[Leaky]

Another bucket of dough ready to go into the fridge after mixing and letting it rise for 2 hours. Will be able to pull 4 nice 1 lb loaves out of here over the remainder of the week.

[JP Z]

Found it! Thanks Leaky!

[Leaky]

Give it a whirl jpz. I always enjoy when I go to a restaurant and they serve a small, warm loaf with your salad/meal. That's what this is, one chunk of dough out of the bucket a time. Smoking some ribs and beans this weekend and a loaf of homemade bread will be front and center come eatin time.