Experiment In Bread

Found this really cool recipe for artisan bread that you mix and store in the refrigerate for up to seven days. You just cut of a pieces as you need them. So being in the experimental mood I gave this a shot.

Step One: Gather up your ingredients, bowl, and utensils.

Step Two: Measure out 6 1/2 cups flower, 3 cups h20, 1 tbs salt, and 1 1/2 tbs yeast.

Step Three: Mix the dough by hand or with a mixer until it forms a sticky gooey clump. If you use a mixer don't mix longer then 60 seconds or you will cause the flower to have a elastic effect that ruins the breads texture.

Step Four: Gently shape into a ball in the bowl and cover. I used a little butter spray on the top and sides of the ball and bowl to help prevent sticking. Let sit in a dry place for 2 hrs.

Step Five: Punch down the dough and move the container to the refrigerate. Let set anther 2 hours at least. At this point if your container seals you can just set in the refrigerate for up to 7 days, but as it ages it turns into sourdough so be prepared for this.

Step Six: Divide the dough into a loaf or ball and let rise 45 minutes. Place remaining dough into refrigerator. After its risen bake in the oven for 25-35 minutes at 450*. If you want a chewy crust add a pain of h20 under the baking dish on the lowest shelf. The water will evaporate into steam and make a great crust. Another trick is to invert a metal baking dish over the bread to form a steam done.

Overall the recipe was fun and easy to make. I made a crock-pot of homemade stew to go along with the first bread loaf. I plan to try this recipe again after we use up all the dough I made.