Favorite Foods Friday

My first Favorite Foods Friday of the new year is a new style of bread making that I'm trying right now. I'm using Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. I've had the book for not quite a year, but just received the special baking stone I needed as a Christmas gift from my parents. So far I've only made the basic master recipe...it makes a crusty on the outside, chewy and almost creamy on the inside, free form loaf of bread. It is definitely more rustic than we are used to, but it is very good and very easy. The kids are coming around...they were a little hesitant about the crusty exterior. I generally make whole wheat bread so that will be my next attempt.

The Master Recipe: Boule (Artisan Free-Form Loaf)
3 cups lukewarm water
1 1/2 Tbsp yeast
1 1/2 Tbsp kosher or coarse salt
6 1/2 cups unbleached, all-purpose white flour

I used my stand mixer to combine the ingredients. Once the ingredients were combined I put the dough into a plastic container and allowed it to rise for at least 2 hours on the counter. Then I put it in the fridge. The next day I cut off a chunk of dough, shaped, rested, and baked it. This recipe is supposed to make 4-1 lb. loaves of bread. The dough can hang out in the fridge for like two weeks, the longer it sits the more flavor it develops.

I really like the method. It is very simple, there is no kneading involved. On baking day, the majority of the time is in the resting of the dough. The only thing is that there is some special equipment needed. Mainly the baking stone - they recommend one that Williams-Sonoma sells, and that is the one I'm using. You may be wondering why I didn't use one of my many Pampered Chef stones, and I chose not to because the method goes against a lot of the stoneware's use and care rules. I am not certain, but am afraid this use would crack them.