While I was making this bread I was sceptical at first, because it was the first time I use such a method. The dough was really wet and sticky and didn't really form your regular bread dough. I think one of the good things about this bread is that it does not require kneading , so for those of you who knead their bread by hand , you will love this recipe. The bread was delicious, crusty from the outside soft from the inside, your family or guests will think you bought this bread from the bakery. I got this recipe from the book Artisan Bread in five minutes a day.
Ingredients:
Yields 2 boules
1 1/2 cups lukewarm water
3/4 tbs yeast (1 packet)
3/4 tbs kosher or coarse salt
3 1/4 cups unsifted all unbleached all-purpose flour( I used regular all purpose floour)
Directions:
Warm the water slightly about 100°F
Add salt and yeast to the water.
Scoop flour gently, do not press down while scooping flour, and then sweep the top level with a knife. Add flour to the water mixture and mix with a wooden spoon or in a stand up mixer fitted with the dough hook until the mixture is un-uniform. This will result in dough wet and loose enough to form the shape of its container
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| Your dough will look like this |
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Cover and let it rise from 2 to 5 hours depending on your room temperature until it collapse or at least flattens on top. Fully refrigerated wet dough is less sticky and easier to work with, so the first time you use this method, it is best to refrigerate the dough of at least 3 hours or overnight before shaping the dough.
(I didn't refrigerate the dough, and I didn't think it was very hard to form the dough)
Prepare a pizza peel or a wood cutting board by sprinkling it liberally with cornmeal.
Sprinkle flour on your dough and cut 1/2 of the dough using a serrated knife. Hold the mass with your hands and add a little more flour as needed so the dough won't be sticking to your hands. Gently stretch the sides of the dough forming a ball. Most of the dusting flour will fall off as it is not intended to be incorporated in the dough. The bottom of the dough may look like a collection of bunched ends but eventually in baking it will smooth out.
Let the ball rest on the pizza peal for 40 mins.
Twenty minutes before baking preheat oven to 450°F with a baking stone ( I don't have a pizza stone so I used a pizza baking sheet) placed on the middle rack. And on the lower rack place empty broiler pan (eventually we will add water to the pan).
Dust some flour on top and cut with a knife the preferred shape. After 20 minutes slide the dough on the stone, and quickly but carefully add a cup of hot water in the baking dish or broiler pan.
Bake for 30 mins or until crust nicely browned and firm to touch.
Let it cool.
The dough can be refrigerated in a closed container ( not air tight) for 14 days.
**** update: I tried to use the dough after 4 days , it smelled so yeasty and soury for me , so I didn't feel it will taste right. So I think its better to use the dough by next day or freeze it if intended to be used later.
**** update: I tried to use the dough after 4 days , it smelled so yeasty and soury for me , so I didn't feel it will taste right. So I think its better to use the dough by next day or freeze it if intended to be used later.
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