Everyone that reads Brad and Amy’s Kitchen regularly knows that we bake our own bread regularly. I am always on the lookout for a new recipe. Don’t get me wrong I still have my tried and true favorites that I will always go back to.
But you know, sometimes you just want to shake things up. Besides, who knew there were so many variations on flour, water, and yeast and that each one produces different results. Amazing! I love chemistry in the kitchen.
For quite a while I have been eyeing the Artisan Bread in Five recipes. I mean if you bake bread you cannot have heard about this Basic Dough Recipe. I was skeptical, but the website was making me curious. I had some time on Saturday and we desperately needed bread (yes, I was shucking my bread baking duties). The recipe states that it is best to let it sit in the fridge for several hours. It makes it easier to handle. So I mixed it up Saturday evening let is sit at room temperature for 2 hours and then placed it in the fridge. (Use a very large container for this). I knew I would be baking on Sunday.
This bread turned out very well. I will add it to my bread rotation. We both enjoyed it as a sandwich with some roasted turkey breast. The crumb is light and airy and very similar to a really good rustic loaf of bread. I did like that the loaves are smaller and perfect for the 2 of us. I will freeze two of them for later in the week.
I pulled the dough out of the fridge on Sunday morning after brunch.
Prepared my board.
Pulled my first dough ball off and placed it on the cornmeal covered pizza peel. (I love the pizza peel. It was a good buy and we use it regularly).
Once the stone and oven were heated to 450 degrees Brad helped me get the first dough ball on the hot stone in the oven. He has become a pro at sliding dough off the peel onto the stone. (Notice the well used stone)
Here’s the other two loaves resting, waiting to be baked.
Bake for 30 minutes and here is the 1st loaf.