this book. It sat on my shelf, waiting to be used. It took so long because I was being cheap about sinking so much dough into a baking stone and pizza paddle. Thankfully, my brother gifted it to me for Christmas, giving me no more excuses for digging into the bread baking process.
I'm going to share how make the Master Recipe, though I highly recommend buying the book, which contains so many more versions of the recipe, including how to make pastries, flatbreads, pizzas, bagels and other things.
No-Knead Artisan Bread(from Artisan Bread in Five Minutes a Day)
6 1/2 cups of all purpose flour (I use 1 cup of whole wheat and 5 1/2 cups all-purpose)
3 cups lukewarm water (just slightly higher than body temp)
1 tbsp salt (the book calls for 1 1/2 tbsp but I found it too salty)
1 1/2 tbsp yeast
cornmeal for dusting the paddle
Large container (I use a 6 quart lidded food-grade bucket)
Mixing spoon or dough whisk
Measuring spoons and measuring cup
baking stone (or a cast iron dutch oven or high-heat proof pot)
shallow pan for adding water to the oven for steam
STEP ONEIn a large container, pour the water and salt and swish around to combine. Sprinkle the yeast on top and allow to rest for 5 minutes.
STEP TWOCover with a damp cloth or loosely put on the lid (don't seal it). Set aside and allow to rise for 3-4 hours at the least. It should be doubled in size.
STEP THREEAt this point, you can shape and bake the dough, or else stick it in the fridge to store for future use. To bake, cut off a grapefruit-sized ball with a knife,
Sprinkle cornmeal on your pizza paddle, then sit the round ball on top. I made two loaves for today, hence the two balls below. It doesn't look like much, but it will make up for its looks in taste.
STEP FOURAllow to rise for at least another 45 minutes. About 20 minutes before you want to bake the bread, sit the baking stone on a rack in the center of your oven, put the shallow pan on a lower shelf, and preheat your oven for baking to 450 degrees F. Set aside one cup of water for the steam portion of the baking.
Slide the loaves into the oven. The cornmeal should allow them to slide off the paddle.
Allow to bake for 30 minutes, until browned. When done, the loaves should have a hollow sound if tapped on the bottom. Sometimes they "sing" when they come out of the oven, as the room temperature air hits them.
Cool before cutting, if you can resist. Usually I can't.
I'm eager to try more of the recipes in the book, like the cinnamon buns. I definitely recommend picking up a copy for yourself. Happy baking!