So, a week into artisan bread baking and I am totally hooked! I have tried to allow the dough to chill overnight before I bake a loaf, as it is much easier to shape and it almost takes on a slight sourdough quality. I never could have imagined having fresh bread every single day with such little effort! I have been mixing up the 13 cup of flour batch, which yields 6 one pound loaves and intend to get my fridge organized enough that I can have several different types of doughs stored so I can bake different ones on different days.
I have also discovered that my oven doesn’t hold the steam as well as I would like so I have been spritzing the loaves with a water bottle every few minutes during the first 10 minutes of baking. Other than that, it truly takes less than 5 minutes to shape a loaf and then take it out to cool after it bakes. 5 minutes of hands-on time a day!
The website has so many great ideas, too, and more recipes. AND, they are coming out with their second book in October which looks like it includes some gluten free recipes. Tonight I plan to try the crusty hard dinner rolls. And I must buy a pizza peel when I get a chance.
I baked the rye recipe yesterday and it was fantastic. We had BLT’s last night with garden fresh tomatoes and this bread…it was awesome. Here is the recipe exactly as I baked it:
2 cups lukewarm coffee
1 cup lukewarm water
1 1/2 TBS granulated yeast
1 1/2 TBS coarse salt
2 TBS molasses
1 1/2 TBS unsweetened cocoa powder
1 cup rye flour
5 1/2 cups white flour
whole caraway seeds
cornstarch wash (1 tsp. cornstarch dissolved in about 1/2 cup water)
Mix together first 8 ingredients in container and cover. Allow to sit on counter for 2 hours. At this point can be stored in fridge. Pull off grapefruit sized piece of dough and shape by hand. (instead of flouring hands, rinse with water so dough doesn’t stick to them.) Place on pizza peel sprinkled with cornmeal. Allow to rest uncovered for 1 hour. Preheat oven at 400 degrees with baking stone on top shelf and a pan in the bottom for water. Slash tops of loaves with knives and brush with cornstarch wash. Sprinkle with seeds. (Next time I will place a TBS or so in the dough itself, too.) Put loaves in oven. Pour 1 cup water into pan on lower shelf. Bake for 20-30 minutes. Allow to cool before cutting.