The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go. Hold the mass of dough in your hands if it sticks, add a little flour until the dough no longer sticks to your hand. Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
With wet hands, pull up one end of the refrigerated dough. First, prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking (or use parchment paper). The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 10 days. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. You can use a portion of the dough anytime after this period. Longer rising times, up to about 5 hours, will not harm the result. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Cover with a lid (not airtight) that fits well on the container. The dough will be wet and loose enough to conform to the shape of its container. When everything is uniformly moist without dry patches your mixing is complete. If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Add all the liquid at once and mix with a wooden spoon. In large plastic storage container (with lid) mix together the flour, yeast and salt. Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement. Note that the beer used in this recipe must be a lager DO NOT USE AN ALE as they use a different type of fermentation.ĭo not use glass jars with screw tops (they could explode from the trapped gases).Lidded plastic buckets designed for dough storage are readily available - I purchased mine through King Arthur Flour. 
I've found that it's best to line a basket or bowl with parchment paper let the bread rise, and then back in a preheated dutch oven. dutch oven (depending on your choice of baking methods). Special equipment needed: Large (5 - 6 qt.) plastic container with lid (not air tight) and a baking stone or a 5 qt.
Preparation time indicated does not include pre-fermentation time, which can vary from 3 hours to 10 days.
The flavor will be similar to sourdough, developing more intensely over the days of storage. When you're ready to bake take out the amount of pre-mixed dough needed and store the rest in the refrigerator for up to 10 days. (See list below of other uses for this recipe). Actually it's a combination of Five Minute Bread and Cook's Illustrated Recipe #290761. it's very simple! This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. First, don't let the long list of instructions turn you away.
0 kommentar(er)
