Monday, May 28, 2012
Make-It Monday: Artisan Bread
5 1/2 C Whole Wheat Flour
2 C All-Purpose Flour
2 packets yeast
1 T Salt
1/4 C Vital Wheat Gluten
4 C Luke Warm Water
Measure & Mix all of the Dry Ingredients (I use the dough hook on the kitchen-aid). Mix until it appears well blended.
Add water all at once and mix (NO KNEADING!) until all flour is worked in (again, using the dough hook on the kitchen aid - this works so easily, otherwise you will have to use a spoon.)
Dough will make four 1-lb. loaves. Use dough within 14 days.
To bake, take out a 1 pound section (you make need to cut it off) which is about the size of a large grapefuit. Shape it into your desired shape (circle, oval, etc.) Gently stretch the dough from the sides around the bottom of the ball, this should take about 20 seconds.
Thirty minutes before baking, preheat oven to 450 degrees. Put pizza stone in the middle rack while it preheats and an empty metal broiling pan on the bottom rack.
Just before you place it in the oven you can sprinkle with seeds and herbs and make decorative slices across the top (none of this is necessary if you don't want to.)
Quickly place the dough on the pizza stone (you can leave it on the silicone mat or cookie sheet, but remove those items after 20 minutes. Pour 1 Cup of Water in the broiler pan, this will create steam necessary for baking this type of bread. You need to do these steps quickly so that the oven doesn't decrease in temperature too much while it is open.
Bake for about 30 minutes. Allow to cool on a wire cooling wrack before serving.
Posted by Lame Shrill Owl at 1:00 AM