- 3 cup warm water
- 1 tbl yeast
- 1-1 1/2 tbl kosher salt*
- 6 1/2 cups a/p flour
Mix together the water, salt and yeast. Add the flour and stir to combine, you want everything moist (it’s a wet dough) but there’s no need to knead. Cover the bowl (not airtight) and let the dough rise at room temp for 2 hours. It’s ready now, but much easier to handle if you chill it for a couple hours. Store it in the fridge for up to two weeks, use it whenever you want fresh bread. Before using it, dust the dough with flour, reach in and grab a handful (however much you want). Form it into whatever shape you desire and let it rise for 40-90 minutes, the longer the rest the larger the air holes in the finished bread. It won’t rise much while resting, it does most of it’s rising in the oven. Slash the top and bake at 450 on a preheated baking stone for ~30 minutes.
*I use ~1 tbl
Even though I already posted about this bread dough I figured I should share the recipe since it figures so heavily in my cooking these days. The link up above the recipe is to the Artisan Bread in 5 website itself which I put there not only for legal reasons but also because their instructions really are better than mine. It’s as if they’re professionals or something. Heh. Anyway, like I said before I can’t say enough good things about this method. The only time I don’t have a batch of this dough in my fridge is when I’ve run out of flour.
So, now that I have the basic recipe to link back to expect lots more bread posts around here. I’ve been on a huge naan kick lately, I make it in an anodized aluminum pan and it’s ridiculously awesome. And for a dough without oil or kneading this stuff makes killer pizza, which past readers will know my undying love for.
So yeah, bread dough. This is the recipe I use, expect to see lots more of it.