At least once a week, I bake bread. One of our favorites is the ciabatta (slipper, in Italian). But, yesterday, I decided to revisit a book I purchased a while back and baked boule (ball, in French). The last bread I baked from that book was an Italian Semolina Bread.
It’s a 5-Minute Artisan Bread riddled with holes and full of flavor. This bread is “quick, easy and rustic” using only white flour, yeast, salt and water. There is no need to knead the dough.
But after seeing how easy it is, you may need to need it more often than not.
You mix the dough in bulk then stash it in the refrigerator until ready for a chewy, delicious loaf of homemade goodness.
The trick lies in not kneading the dough but instead mixing the dough in bulk, stashing it in the fridge, and then forgetting about it until the craving for freshly baked bread descends upon you. When that happens, simply take the dough out of the fridge, lop off enough for a loaf, shape it, let it rest, and then take a moment to slide it in the oven before you casually go about your life. And then don’t come forget to come back later to retrieve the best artisan bread of your life from the oven. –For the recipe and to read more visit: Leite’s Culinaria
After looking at the recipe you might find it a little intimidating since the directions seem to go on and on. But, I assure you that it is easier than it looks. Rather than mixing my dough in a container, I used my standing mixer. It mixes as easily as 1-2-3. Then, I put the shaggy dough into a plastic, loosely covered, container for the 2 hour rise and to store in the refrigerator. I let mine rise 3 hours. The book say up to 5 hours is ok.
The dough lasts up until 14 days in the refrigerator. Therefore, be sure to use it up before the 14 days are over. In the book, it says that the dough can be frozen in 1 lb. portions in an airtight container and defrosted overnight in the refrigerator prior to baking.
It’s important to note that when the dough is rising and when it is stored in the refrigerator, make sure that the lid, on the container, isn’t airtight. The trapped gasses my cause a ka-boom!
When you are ready to bake, all you do is cut off a piece of dough, (follow directions for this) shape and let rest for 40 minutes before baking. Instead of using my pizza peel, I used a pizza pan lined with parchment paper.
The results are a chewy, delicious loaf of homemade goodness riddle with holes. The prefect bread for dipping and sopping up sauces and gravy.
The book (Artisan Bread in Five Minutes a Day) which includes this recipe and many more can found here.