Ingredients: |
Ingredients: You need a pizza stone or oven proof floor tile to make this Artisan bread or pizza. Do not let the long instructions scare you, as they explain several variety options to make and store the dough.
Makes 3 pounds of bread or pizza dough, Instructions below are for a one 1 pound round loaf, using 1/3 of this dough recipe.
1 TBSP yeast
1 TBSP Kosher or course sea salt
3 cups warm water 100-115 degrees
6 cups bread flour or all purpose flour*
corn meal for dusting pizza stone
extra flour for shaping and needing
Bake at 425
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Directions: |
Directions:Pour yeast salt and water in a large mixing bowl, stir a little to mix yeast in. Add flour and mix by hand or with mixer with dough hook until all ingredients are fully combined and pull away from the sides of the bowl, 3-5 minutes with a stand mixer. If it does not pull away from sides, add a little more flour. I do not mix by hand any more, so you be the judge. Cover the bowl and let it proof at room temperature about 1 hour.
This dough can be kept in the fridge for 2 weeks, To make one loaf now, oil your hands, and tear off 1/3 of the dough and place on a well floured surface. Spray a gallon zip lock bag with cooking spray or rub oil in the bag for easy removal of dough later. Put bagged dough in the refrigerator up to 2 weeks until ready to make it again.
The dough will be very sticky so have extra flour in a bowl next to you to add as needed. Work a little flour into the dough, roll it around in the flour and kneed it just until it is not sticky. Shape the loaf into desired shape, round, baguette, rolls. and place near the edge of a pizza paddle, rimless cookie sheet, or flat dinner plate also sprinkled with a generous amount of corn meal. You want it near the edge it will get pushed off of, so you don't have to move it too much. The corn meal will make it slide easier onto the hot pizza stone, now let rest on the paddle or for 20 minutes, then make several 1/4 inch slices on top of dough to help it retain it's shape. Slide onto hot stone.
I am still working on my skills at transferring the dough to the stone. Just make sure you start sliding the dough on close to the back edge of the stone, so there is plenty of room and it doesn't drape over the front of the stone. Trust me, the dough is very forgiving so if you have to push it around and dent the shape, it is OK as long as it is all on the stone. And you need to be pretty quick to keep the hot oven temperature. I think a short handled pizza paddle would make this WAY easier to transfer than the upside down Cooke sheet I use. Unfortunately I have no kitchen shops near me, but I am going to get one as soon as I can.
Bake a 1 pound loaf about 35 minutes. You want the bottom well browned top light golden and it makes a hollow thumping sound when you tap it with a spoon.
You can peak at the bottom by lifting with a spatula, but don't start peaking too soon or often or the oven will cool. Pizza 15-20 minutes, maybe more, depending on size and amount of toppings. Slide finished product onto a cutting board and let bread rest for 10 minutes before cutting.
To make bread or pizza with cold refrigerated dough, tear off what you need and let it rest for 15 minutes before continuing as above. |
Personal
Notes: |
Personal
Notes: I have added rosemary, olives, canned jalapenos and cubed cheese. It makes good focaccia bread, a very tasty all purpose dough and so nice to have ready in the fridge. I haven't tried calazones or hot pockets, but bet they would work out well too. I have made this with all whole wheat flour. It is a little heavy, but I prefer to use all whole wheat. I would recommend trying it first with the white flour, before experimenting. I have to say I like the taste of the white flour best, and that is how I make it for company. * I buy my flour in 1 kilo bags. One bag is a little more than 6 cups, I just pour the whole bag in and have reserve for adding while shaping.
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