Thanks for coming to our first Cooking Group class!! The turnout was great, the bread was fabulous and I have heard wonderful reports of sisters cooking up bagels, naans, and boules for their families. I hope everyone is enjoying it!!
Here's the recipe and a link for those who couldn't make it.
The recipe we used was based on Zoe Francois' and Jeff Hertzberg's book, Artisan Breads in Five Minutes A Day. Their site is http://www.artisanbreadinfive.com/ and you will find helpful videos there as well.
I suggested that people start with the white boule until you learn to handle the dough and know what to expect. It is an extremely moist dough.
Boule with white flour:
3 c. lukewarm water
1 1/2 T. yeast (any kind)
1 1/2 T. salt (kosher is best, if you use table salt decrease it by a bit)
6 to 6 1/2 c. unbleached, all-purpose flour. (KAF is high in protein so use a little less)
Mix in a bucket, leave on the counter for an hour or so, until the dough rises and then flattens on top. Put in the refrigerator and use anytime in the next 14 days.
To use:
Do not punch down.
Do not knead.
Sprinkle dough with a bit of flour and then pull off a hunk, shaping it quickly (less than 2 minutes). Leave it to rest on a parchment lined baking peel. Preheat oven to 450*, with pizza stone in oven and broiler pan below it.
When the dough has risen (it won't rise much at this stage, give it 1/2 an hour to an hour), sprinkle the top with flour and slash it to allow the bread to rise further in the oven without cracking. It also looks great.
Slide the dough off the peel onto the stone. Toss 1 c. hot water into the broiler pan and quickly close the door. This step is essential to getting an attractively carmelized/brown and crusty crust!
Bake about 30 minutes or until the bread is well browned.
Bagels: shape little boules (balls). After letting them rise, or skipping that step, make a hole with thumbs and gently pull out the dough so that your hole is about 3x as big as the walls of the bagel. Place the bagels in 3" of boiling water which you have laced with 1 T. sugar, 2 T non-diastatic malt powder, and 1/4 t. baking soda. (or just some sugar if you don't have the powder). Boil 2-3 minutes turning, and then retrieve, top with seeds and bake for 20 minutes at 400*. Use steam as above.
Naan: I just roll it out and cook it on a cast-iron surface (you could also use the pizza stone). When browned on both sides brush with ghee, butter, or some substiute.
Pita: Roll at least 1/8" thin. Bake 1-3 minutes on a well-heated (500*) baking stone.
The 100% Whole Wheat Recipe I use:
3 c. Water
1 1/2 T. yeast
1 1/2 T. kosher salt
5 1/2 to 6 c. White whole wheat (finely ground)
sometimes I add 2 T. vital wheat gluten.
The rest of the process is as above but the rise times for everything will be longer. You can pretty much just substitute part of the white flour with whole wheat if you want a "light" whole wheat loaf. Good Luck!!!
Check out the book for lots of wonderful recipes using this technique and the artisan in five website for videos and advice. Feel free to ask questions here or call me as well!
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