Artisan bread in 5 minutes a day – Master Recipe

Arin C - Theorian — Wed, 29 Jul 2009 11:13:35 +0000

3 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
6 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel

And then, you know the drill. Mix with a spoon in a food-safe bucket, let it rise at room temperature for 2 to 5 hours, then into the fridge for two weeks. Tear off chunks, shape, rest, and bake as needed. And you all know you can decrease the yeast (http://www.artisanbreadinfive.com/?p=85) and the salt if you like it.

Squaw Bread

Arin C - Theorian — Sun, 24 Aug 2008 03:43:46 +0000

2 tablespoons (1 ounce) orange juice
1 cup (8 ounces) lukewarm water
3 tablespoons Molasses
4 tablespoons (½ stick, 2 ounces) unsalted butter; cut into 6 pieces
3 cups (12 ounces) traditional whole wheat flour
¼ cup (1 ounce) nonfat dry milk
1 ¼ teaspoon salt
2 ½ teaspoons instant yeast
¼ cup Evaporated cane juice

Optional:
2 tablespoon Oat bran
2 tablespoon Rolled oats
Heaping ½ cup (1 ¼ ounces) dried potato flakes or 3 tablespoons (1 ¼ ounces) potato flour

Alive » wholewheat

Artisan bread in 5 minutes a day – Master Recipe

Squaw Bread