Easy Artisan Bread
IntroductionMakes 2-3 1lb Loaves; but it all depends how large a loaf you need/want.
You can probably get around 14 slice per loaf if you make 3 loaves Makes 2-3 1lb Loaves; but it all depends how large a loaf you need/want.
You can probably get around 14 slice per loaf if you make 3 loaves
3 cups warm water
1 scant TB instant yeast
2-1/2 tsp salt
3-1/2 cups whole wheat flour
3 cups unbleached flour
The longer it ages in the refrigerator, the more sour, like a sourdough bread, it will become. I usually use it within a week. Even if I don't need bread I'll bake it anyway and freeze it.
I got this recipe from:
Put the yeast and salt in a bowl and add the water.
Add all the flour and mix well.
Put in a bowl and cover with plastic wrap (not airtight). Let set at room temperature for about 1-1/2 hours.
Put in the refrigerator for up to 14 days (I prefer only about 1 week).
When ready to bake, place an enameled dutch oven, with lid, in a 450 degree oven. Dust the dough with flour, grab a quarter, third, or half (depending on the size loaf you want) and cut off piece with a serrated knife. Using well-floured hands, shape gently into a ball and place on a piece of parchment paper resting on a cookie sheet. Dust the top with more flour.
Let sit on the counter 30 minutes. Then slash the top of the loaf with a serrated knife.
Transfer the loaf to the hot dutch oven using the edges of the parchment, replace the lid, and cook for 15 to 17 minutes.
Remove lid and continue to cook for another 15 to 17 minutes, or until loaf is a golden brown.
Remove to a cooling rack for 30 to 60 minutes before cutting.
Serving Size: Makes 1-4 Loaves of Bread. Depends upon the size you want