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Add a photoThis is the trick ~ make up a large batch of rustic artisan style bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a "hodge podge" of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread.
Ingredientes
- 24 fluid ounces tepid/hand warm water - 1 1/2 teaspoons dried fast rising yeast Or, 1 oz fresh yeast, added to a little warm water with 1 teaspoon sugar
- 2 1/2 teaspoons sea salt
- 1 3/4 lbs strong whitSlowe bread flour ( 6 1/2 US Cups)
Direcciones
- 1. Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.
- 2. Add the yeast to the water and then the salt, mix well.
- 3. Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.
- 4. Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to cover my dough! (That is NOT used as a shower cap any more, I hasten to add!)
- 5. Allow to prove for 2 hours, or until doubled in size.
- 6. The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
- 7. If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Cob, Cottage Loaf, Boule, Baguette or Bannette etc) or place it in a greased and floured loaf tin. Allow to prove and rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish, see photos. You can add a glaze or special finish at this point.
- 8. Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven â this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.)
- 9. Remove the bread when baked and cool on a cooling rack. Serve warm with butter, cheese, jam, hams and cold cuts, or slice when cool for sandwiches. Also wonderful when toasted the next day.
- 10. Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed â this will keep for 2 weeks, but I find it has all gone by 7 to 10 days! This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 6 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 969mg | 40% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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