ARTISAN BREAD IN 5 MINUTES

MAKING FRESH BREAD AT HOME

WHAT YOU WILL NEED• 6 QUART CONTAINER

• A DOUGH HOOK OR STURDY STIRRING IMPLEMENT

• A THERMOMETER

• GOOD MEASURING CUPS AND SPOONS THAT CAN BE EASILY LEVELED OFF FOR EXACT

MEASUREMENTS

• A BAKING STONE

• A PAN FOR WATER

• A PIZZA PEEL

• ROOM IN YOUR FRIDGE FOR ABOVE

• SERRATED KNIFE

• SCALE

INGREDIENTS

• RED STAR YEAST

• COARSE SEA SALT

• WHITE WHEAT FLOUR (FLOUR CITY)

• WATER

• COARSE CORN MEAL FOR THE PIZZA PEEL

HOW TO MAKE THE DOUGH• HEAT WATER TO 100

DEGREES

• TO THE 6 QUART CONTAINER ADD:• 1.5 TABLESPOONS YEAST

• 1.5 TABLESPOONS COURSE SEA SALT

• 3 CUPS 100 DEGREE F WATER

• MIX THOROUGHLY

• TO THE MIXED WATER AND

YEAST

• ADD 6.5 CUPS OF FLOUR A CUP OR SO AT A TIME AND MIX THOROUGHLY DO NOT KNEAD!

• LET BREAD RISE 2 HOURS (SHOULD FILL CONTAINER) AT 75 DEGREES OR MORE

• PUT IT IN THE FRIDGE OVERNIGHT OR USE RIGHT AWAY

TO MAKE THE BREAD (PART 1)• LIBERALLY SPRINKLE FLOUR ON TOP OF THE DOUGH

• FLOUR YOUR HANDS

• REACH IN AND GRAB OUR A GRAPEFRUIT SIZE LUMP – ABOUT 1 LB

• QUICKLY FOLD THE EDGES AROUND, ROTATE ¼ TURN AND FOLD AGAIN

• REPEAT UNTIL YOU HAVE A NICE SMOOTH ROUND BALL ON TOP – STOP! DO NOT KNEAD FURTHER

• SPRINKLE CORN MEAL ON THE PIZZA PEEL LIBERALLY

TO MAKE THE BREAD (PART 2)

• PLACE THE BALL ON THE PIZZA PEEL

• RISE FOR 2 HOURS

• AT 1.5 HOURS TURN ON THE OVEN, WITH THE STONE IN A CENTER RACK, TO 450 DEGREES, PUT A PAN ON A LOWER RACK

• AT BAKE TIME ADD 1 CUP OF WATER TO PAN.  SLASH THE BREAD 1/4" WITH SERRATED KNIFE

• WITH A FLICK OF THE WRIST SLIDE THE BREAD ONTO THE STONE

• BAKE FOR 30 MINUTES

• REMOVE USING PEEL AND PUT IT ON A COOLING RACK

THE RESULT

THIS PRESENTATION AND OTHER LINKS

• THIS PRESENTATION: HTTP://SDRV.MS/ZDYDON

• MY BLOG (WITH FOOD RECIPES): BLOG.LEEDRAKE.COM

• MY FACEBOOK PROFILE (LOTS MORE FOOD PICS AND RECIPES– SUBSCRIBE NOT FRIEND IF I DON’T KNOW YOU): HTTP://WWW.FACEBOOK.COM/LEEDRAKE

• ONE PAGE PRINTABLE SHEET ON HOW TO MAKE BREAD: HTTP://SDRV.MS/Z7DT15