This is how I adapted and further lazified the 'Artisan Bread in 5 Minutes a Day' recipe. The cookbook is an excellent resource for ideas for what to make and how to really make your loaf look like it came out of an expensive bakery. I do, however, think it lacks decent pictures - especially of key steps - so here is my take on the basic mix.
This post covers the Basic Dough. Here's links to the many ways we use this dough (We're always experimenting, so expect more to come):
5 Minute Bread Dough Recipe
Ingredients & Tools:
- Large Plastic container with lid for mixing/storing.
- 2.5 cups whole wheat flour
- 4 cups white flour (the original recipe calls for 6.5 cups white, but hey, I'm married to a dietitian)
- 3 cups water
- 1.5 tablespoons course salt
- 1.5 tablespoons yeast (I have used traditional and quick rise with success)
1. I start with 1.5 cups of lukewarm water and add the salt.
2. Sprinkle the yeast over the water and let sit to activate while you mix the flour. You could theoretically do this the full 3 cups, but I prefer to stir the yeast/salt after activating and pour it over the flour. I then rinse the cup out with a further 1.5 cups water to get any leftover yeast/salt.
3. 4 cups White Flour and 2.5 cups Whole Wheat flour in the plastic container. The writers of the actual book are super careful with their cup measures and so was I on the first few batches (even using a knife to level the measuring cups to make sure it was exactly 1 cup). I am lazy and more of a 'cook' than a 'baker', so now I just scoop and dump with my 1/2 cup measure. It works out. Those neurotic bakers and their careful measuring...
4. Stir the flour to blend the different types. Stir the yeast/salt/water mixture to make it pour-able.
5. Plastic container with 6.5 cups flour, yeast/salt and 3 cups of water. If you have someone who likes to stir, the fork is my favourite tool for blending the ingredients. I assume a mixer with a dough hook would work fantastic and when someday I get one and test this theory, I will post and let you know how that goes. I have posted several pictures of the stirring phase, as this was the step I was most concerned I was screwing up. The mix will start off seeming really wet in spots, dry in others, progress to a point where it seems like you need to add more water (don't) then turn into something that looks like bread dough. Observe.
6. Dough at about halfway mixed. Notice the dry clumps of flour. You don't want that. Your wrists may disagree, but keep mixing, paying close attention to the corners of your container (where the dry flour hides!).
7. Fully mixed. The dough will be a sticky glutinous ball that will gradually sag out and take the shape of the container. I emphasize gradually, as the book recipe made it sound like it would be much wetter and instantly gloop out. It is a wet dough, but much of the moisture develops in the rise time. By the way, this is another post that will take longer to read than to do. The actual time to this point is probably 10 minutes of measure and mix - and it will yield 4 loaves or 4 pizzas of whatever, so the time is really well spent.
8. Rise time - leave the lid to your container slight ajar on one corner and leave it at room temperature for a couple hours. If you use quick rise yeast, it may be ready in less time. I have forgotten and left it out for much longer (went out to run errands) and returned to find a dough monster had pushed the lid off and was creeping out of the container. Don't do that.
9. After the rise, clear a space in your fridge. You can make and use this in the same day. A couple hours in the fridge are required to make it easier to work with. It will benefit from an overnight rest and improves in flavour over the next week. We have never had a batch last longer than a week and half, but if you store it longer than two, you may want to cut the dough up and freeze it. That likely won't ever need to happen.
Click here for a Free Printable/Tablet-friendly Recipe: