Page 3 of 3 Previous

Continued: Recipes: Crockpot Bread, Master Bread Recipe

  • Article by:
  • Last update: October 24, 2013 - 1:00 AM

Master Recipe √

Makes 4 loaves, slightly less than 1 lb. each.

Note: The recipe is easily doubled or halved. Use the dough in 1-pound (grapefruit-sized) portions over the next 14 days.

• 3 c. lukewarm water

• 1 tbsp. granulated yeast

• 1 to 1 1/2 tbsp. kosher salt

• 6 1/2 c. all-purpose flour

Directions

In a 6-quart bowl or, preferably, in a lidded food container or food-grade plastic bucket, stir together the water, yeast and salt.

Mix in the flour — kneading is unnecessary.

Allow this to rise, covered with a lid that’s not completely airtight, at room temperature for about 2 hours. Refrigerate the dough and use over the next 14 days. Do not punch down the dough before using it.

When you’re ready to bake, follow the steps outlined in the specific recipes.

  • related content

  • Crock-Pot Bread needs a shot in the broiler to get a crusty brown finish on top, but it saves time because it rises as it cooks.

  • Boules, like other recipes from “The New Artisan Bread in Five Minutes A Day,” start with this “master recipe.” Boules were also featured on the book’s cover.

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close