Artisan No Knead Bread

After almost 1 week of social isolation, I have learned a few things about myself. Despite my preconceived notions, having lots of time on my hands does not actually result in an immaculately clean house. Perhaps this is just because I am home with my children and they seem to follow behind me leaving a trail of clutter. Are they making sure to find their way back to their rooms, except instead of breadcrumbs they leave toy cars, hair clips, and stuffies?

I have also re-affirmed the decision I made early in life not to go to Teacher’s College. A few days in and I have run out of craft ideas, science experiments that actually work and I dread the term “seat work”. I was not meant to be a teacher. Come to think of it, I have also reaffirmed my decision not to home school my children, although that was not much of a decision as the idea of home schooling has never once entered my mind.

While there is certainly much to complain about, I am trying to cherish this time, or at least parts of it. Miraculously my children have not gotten stir crazy (yet), I have gotten a head-start on my garden, and I am making bread like the domesticated goddess I always knew I could be.

In part 2 of my series on bread, I am including a recipe for an easy, introductory bread, perfect for anyone who has never made bread before. The recipe is very easy, it requires only a few ingredients, and only minimal effort. Like most breads (and any good bread), it does require a lot of rest time to maximize flavour and allow the yeast to rise. The recipe produces four small loaves so you can make the dough on Sunday and have fresh bread all week long.

If you do not have a baking stone, get one (once social isolation is over of course). In the meantime, you can use a cookie sheet. No broiler pan? Just add water to a cake pan.

Artisan Bread

Jeff Hertzberg and Zoe Francois, Artisan Bread in Five Minutes a Day

Makes 4 small loaves

1 1/2 Tbsp granulated yeast (about 1 1/2 packages)
1 1/2 Tbsp kosher salt
6 1/2 cups unbleached flour, plus extra for dusting the dough
Cornmeal

In a large plastic resealable container, or large bowl with a lid, mix yeast and salt into 3 cups of lukewarm water (about 100 F). Using a large spoon, stir in the flour, mixing until uniformly moist with no dry patches. Do not knead. The dough will be wet and loose enough to conform to the shape of the container. Cover loosely (do not seal with an airtight lid).

Let the dough rise at room temperature, until the dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. At this point the dough can be refrigerated for up to 2 weeks.

When ready to bake, sprinkle cornmeal on a pizza peel, or wooden breadboard. Place a broiler pan on the bottom rack of the oven. Place a baking stone on the middle rack and preheat the oven to 450F. Make sure to preheat the baking stone for at least 20 minutes.

Sprinkle a little flour on the dough and your hands. Cut the dough into 4 segments, about 1 pound each. Working for 30 to 60 seconds and adding flour as needed to prevent sticking, turn the dough in your hands. Gently stretch the surface of the dough, rotate the ball a quarter-turn as you go, to create a rounded top and a bunched bottom.

Place the shaped dough on the prepared pizza peel and let it rest, uncovered, for 40 minutes. Dust the dough with flour. Repeat with the remaining dough or refrigerate it in a lidded container.

Using a serrated knife, slash the top of the dough in three parallel, 1/4 inch deep cuts. Slide the dough onto the baking stone. Pour 1 cup of hot tap water into the broiler pan and quickly close the oven door to trap steam. Bake until the crust is well-browned and firm to the touch, about 30 minutes. The interior of the bread should register around 190F with an instant read thermometer. Remove from the oven to a wire rack and cool completely.

Note: Storing the dough in the refrigerator overnight improves the flavour and texture of the bread. The dough can also be frozen in 1-pound portions and defrosted overnight in the refrigerator prior to baking.