The Basic Bread Recipe (5 lbs of flour)
In a large pot, or bread bucket.
7.5 cups warm water
1/4 cup sugar
1/4 cup instant yeast
1/4 cup kosher salt
5 lbs of flour
EVOO
Method:
Dissolve yeast, sugar, salt in water and mix in flour until all flour has been incorporated into the liquid. It does not have to be uniform, or well mixed; the first rise will take care of it. Cover and leave dough alone for an hour or overnight.
Envelope turns - In a large flat bowl or on large cutting board. Pour oil over dough in the bread bucket or large pot and deflate dough and cover dough. Using your hands by pressing outward, flatten out dough, then fold in thirds, taking the outside edges in. Rotate 90 degrees and repeat. Repeat once more and then return to the bread bucket/pot for its second rise.
Shape into rolls, pita, naan, French, Italian...
Cook at 450 until brown on top, usually 20 minutes or so. Then remove and let rest at least 10-15 minutes or longer.
What we learned: This is best to start at least 12 hours before and let rise/rest overnight and develop a wonderful flav
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The Basic Bread Recipe
This is the first recipe that we made, and the rolls were wonderful.
Combine in a large cooking pot.
3 cups warm water
1 T of sugar
1 1/2 T of instant yeast
Stir in sugar until dissolved, then sprinkle yeast on top and do not stir. Let sit until yeast has proofed, or started to bubble.
Add:
1 1/2 T of Kosher salt
stir in until fully dissolved.
Add:
6 1/2 bread flour (32.5 oz of flour)
Add slowly, stirring in.
Add:
Pour a splash of extra virgin olive oil over the dough, and cover and set aside for at least 1 hour to rise, but as long as overnight.
Shape into rolls, pita, naan, French, Italian...
Cook at 450 until brown on top, usually 20 minutes or so. Then remove and let rest at least 10-15 minutes or longer.
Source: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
