Easy Artisan Dough

Recently I have come across several cookbooks on the subject of artisan bread. Certainly these breads have become popular over the last while and people are realizing they are fairly easy to make at home. This recipe is from a book I have out from the library, 200 Fast and Easy Artisan Breads: No-Knead, One Bowl by Judith Fertig

6 1/2 cups unbleached all-purpose or bread flour

1 1/2 Tb. instant of bread machine yeast

1 1/2 Tb. fine table or kosher salt

3 cups lukewarm water (about 100 degrees F/38 degrees C)

1. Mix the flour, yeast and salt in a large bowl. Pour in the water and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.

2. Cover the bowl with plastic wrap and let rise at room temperature in a draft-free place for 2 hours or until the dough has risen nearly to the top of the bowl and has a sponge-like appearance.

3. Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 9 days before baking. (With this dough, you can make a variety of breads. I made a baguette to go along with a chowder I was making).

4. Place dough on a floured surface and dust very lightly with flour. Flour your hands. Working the dough as little as possible and adding flour as necessary, form the dough into a 14 inch cylinder. Smooth the dough with your hands to form a soft, non-sticky skin.

5. Sprinkle cornmeal on a cookie sheet (I ususally cover with parchment paper) and place the dough on the cornmeal. Cover with a tea towel and let rest at room temperature for 40 minutes.

6. About 30 minutes before baking, place a broiler pan on the lower shelf and turn the oven on to 450 degrees F.

7. Using a serrated knife, make three evenly spaced diagonal slashes, about 1/2 inch deep, across the baguette.

8. Put 2 cups hot water into broiler pan and place baguette in oven.

9. Bake for 25 minutes or until the crust is a medium dark brown and an instant read thermometer inserted in the center of the loaf registers at least 190 degrees F. Wearing oven mitts, remove the loaf by hand to cool on a wire rack.

This is the first time I have used a thermometer to check bread, but would definitely do it again as I found it to be quite useful.

The bread was delicious and easy to prepare. It does take time, but is not difficult. As stated above, it can be made in two stages, making it a great recipe to try for company.