[This recipe is based on artisan free form bread “boule” recipe from “Five Minute Bread” by Jeff Hertzberg & Zoë François]
- 500g strong brown flour
- 500g strong white flour
- 1 tbs + 2 tsp instant dried yeast
- 850ml lukewarm water
- 2 tsp coarse sea salt
- oil for brushing the tins
- some more flour for dusting
- large 5 litre container with lid to make the dough
- mixing spoon
- non-stick loaf tins or muffin trays to make bread rolls – I used two 11×22 cm (4.5 x 8.5 in) and 12 muffin tray
- silicone brush to brush the tins
- First on the bottom of the container dissolve yeast and salt in lukewarm water.
- Stir in the flours, mix with a spoon until well combined.
- Cover with a lid, not airtight and leave to grow in a warm place for about 2 hours or until the dough will rise and fall.
- Place in the fridge with the lid on, still not closed airtight, for at least 24 hours but not more than 5-7 days. In my opinion 2-3 day bread taste the best.
- On the day of baking remove all or just a portion of the dough from the fridge, dust with flour and place in greased tin or muffin tray (for bread rolls).
- Cover with cloth and leave in a warm place to rise for about 30-45 minutes.
- Bake in the over preheated to 220°C (425°F) for about 30 minutes. For nicer crust place on the bottom shelf of the oven extra tray/tin filled with about a cup of water.
- As soon as the bread is ready remove it from the tins and let it cool down on the wire rack, if you can wait…
This recipe make 4 small loaves of bread or 2 loaves and 12 bread rolls.
Remember, you don’t have to use all the dough one time, it can go back in the fridge.
Use only strong white flour for less textured bread or plain flour for lighter bread.
Store the dough longer (up to 5-7 days) for more distinctive flavour.
Mix new portion of the dough in the same / unwashed container so the dough will mature faster.
Above recipe is adapted from the basic artisan free form bread “boule”… but the book itself contains many more the same fast & easy recipes for all kind of breads you can only imagine, including pitta, baguette, ciabatta, challah, pumpernickel and brioche rolls just to mention few… absolutely must have book for any bread lover.