It’s the dead of winter here in Minnesota, and everyone I know is baking again–so it’s time to review the basic recipe from my BreadIn5 books. Back when the cookbooks first came out (2007!), authors didn’t generally put their most important recipe out on a website for free.
I took a different approach.
You can really teach people a new method, and communicate with them in near real-time (about problems they’re having with recipes). That means using this technology to let people sample the method, and comment back. So this is one of my sites most popular posts, and it contains the most important method that really made these books a success–the stored-dough recipe for a round European-style loaf, that tastes better the longer you let the dough age in the fridge (to a point!). Here’s the recipe, from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home BakingThe New Artisan Bread in Five Minutes a Day.
For the Master Recipe…
As you bake through this basic Master recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home BakingThe New Artisan Bread in Five Minutes a Day you should be able to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why the method saves you so much time– all the mixing and prep is divided over four one-pound loaves (a little less to be exact, about 0.9 pounds).
3 cups (1 1/2 pounds/680 grams) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)
1 tablespoon granulated yeast ( you can use any kind of yeast including products labeled as instant, “quick,” rapid rise, bread machine, active dry, or even fresh cake yeast (which isn’t granulated)*. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.)
*If you use cake yeast you will need 1.3 ounces (37g).
1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here)
6 1/2 cups (2 pounds/910 grams) all-purpose flour (the recipe’s tested with typical supermarket flour. If you use a higher protein flour check here)
Mixing the dough:
In a 5 or 6 quart bowl or lidded dough bucket (the lid is sold separately), dump in the water, and add the yeast and salt.
Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together.
Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk which is one of the tools that makes the job so much easier!
Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough.
Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape (you can put a little hole in the top of the lid so that you can close the lid and still allow the gases to get out. It doesn’t take much of a hole…
Allow the dough to sit at room temperature for about 2 hours to rise (it may take longer). When you first mix the dough it will not occupy much of the container.
But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself.
The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. For the first two days of storage, be sure to leave the lid open a crack, to allow gasses to escape. After that, you can usually snap down the lid on plastic contains without problems, because they’re usually not entirely airtight. BUT, DON’T SEAL GLASS CONTAINERS OR THEY MIGHT SHATTER. The flavor will deepen over that time, developing sourdough characteristics.
The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container.
Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.
You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.)
Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. This video shows the technique for shaping this very wet dough.
Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.)
*Sewing Shears can be nice because of the long blade. I just dedicated a pair to the kitchen.
Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough.
You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions).
Preheat the oven to 450 degrees F. with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.)
*(or Cast Iron Pizza Pan– which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust)
Cut the loaf with 1/4-inch deep slashes using a serrated bread knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) If your dough is collapsing when you make the slashes, it may be that the dough has overproofed or your knife it dull and dragging the dough too much.
Slide the loaf into the oven onto a preheated stone (the one pictured below is cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate.
If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes.
Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a sharp serrated bread knife that will not crush the bread as you cut.
If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy.
Enjoy, have fun baking, and check out the FAQs page if you’re having trouble getting the bread to turn out the way you’d like.
Note: BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions.
The post Reviewing the Master Recipe from Artisan Bread in Five Minutes a Day appeared first on Artisan Bread in Five Minutes a Day.
If you have whole wheat brioche dough or other enriched dough (see below) in the fridge; and you want something sweet that isn’t a lot of work, this is the recipe for you. See below for links to other enriched dough recipes here on the website that also work beautifully, but this one gives some whole grains. You’ll also need almond paste, goat cheese, and pistachios. If you’re not a goat cheese fan, swap in cream cheese, lemon curd, or orange curd.
Brioche Danish with Goat Cheese and Pistachios
1 pound whole wheat brioche from Healthy Bread in Five Minutes A Day –The Challah recipe from Artisan Bread in Five (page 296), Healthy Bread in Five (page 258), or Artisan Pizza and Flatbread in Five (page 251) can also be used. So can the white brioche recipe.
Preheat the oven to 350. Divide the dough into 8 equal pieces. Shape each piece into a small ball, and place on baking sheets lined with parchment paper or a silicone mat (4 to 6 on each sheet, any more and they will bake too close together). Let rise, loosely covered, for 40 minutes. Use the back of a measuring cup or a small drinking glass to press a small circle into each ball. Fill each circle with the almond-goat cheese filling (recipe follows) and then use a pastry brush to apply egg wash to each Danish (recipe follows) avoiding the filling. Bake until light golden brown, 22-25 minutes. Remove from the oven and allow to cool slightly. Drizzle each Danish with icing (recipe follows) and then sprinkle with chopped pistachios.
Note: the filling does spill out a bit, but ends up covering a lot of the bread, and makes a lovely pocket for the pistachios to fit in. You could cut back on the filling if you want your danish to look a little ‘neater’, but I didn’t mind the leaking.
Almond-Goat Cheese Filling
7 ounces almond paste
1/2 cup powdered sugar
5 ounces goat cheese, soft [cream cheese can replace all or some of the goat cheese, if desired. Lemon curd also works (see recipe)
1/2 teaspoon vanilla
pinch of salt
In a stand mixer, mix the almond paste, goat cheese, powdered sugar and vanilla until smooth.
Whisk 1 egg, 1 tablespoon water, and a pinch of salt together.
1 cup powdered sugar
1/2 teaspoon vanilla
3-4 tablespoons whole milk
1/2 cup pistachios, chopped
Put powdered sugar in a bowl. Starting with 1 tablespoon at a time, mix in milk until icing is desired consistency. Add vanilla and combine.
Note: BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.
Panettone is a tradition Christmas bread sold all over Italy during the holidays and now, the world. It has a great origin story (which might be true!). A young nobleman by the name of Ughetto Atellani fell in love with the daughter of a poor baker named Toni. In order to impress her, Ughetto disguised himself as a pastry chef’s apprentice in her father’s bakery. He creates a tall fruit studded bread to present to her father, calling it “Pan de Toni.” The bread, rich with eggs and butter, sweet with honey, scented with vanilla and lemon zest, with the finishing touch of dried and candied fruits was a success in the bakery and wins the admiration of the lady and the father’s respect. The baker blesses the marriage and Ughetto marries the daughter.
Today this sweet loaf is no longer just for Christmas, appearing at other holidays throughout the year and served sliced and toasted for brunch and as a dessert with a selection of cheeses and sweet wines. The traditional method for making panettone was done over the course of several days, and included long sessions of kneading and allowed for up to 20 hours of rise time in order to create a flavor that is both sweet, but also has a complexity caused by the fermentation of the dough. In today’s recipe, you can get these great flavors without having to labor over it quite so much. Although you can bake the bread after only a few hours of refrigeration, if you let it sit for 24 hours it’ll develop its full flavor and will be easier to work with.
There are traditional Panettone molds that are very high sided which come either straight or fluted, they give the bread its characteristic cupola shape. These molds can be found in either metal or Paper Molds varieties at cooking stores or on the web. Brioche Molds are also great, and many people bake them in large, empty, parchment lined coffee cans to achieve the high domed loaf.
Panettone recipe from The New Artisan Bread in Five Minutes a Day
Makes three 1½ -pound loaves. The recipe is easily doubled or halved.
1½ cups lukewarm water
1½ tablespoons granulated yeast (1 1/2 packets)
1½ tablespoons kosher salt
½ cup honey
8 eggs, lightly beaten, AT ROOM TEMPERATURE (this is important for faster rising)
1 cup (2 sticks) unsalted butter, melted and cooled slightly, plus more for greasing pan
1 teaspoon lemon extract
2 teaspoons vanilla extract
2 teaspoons lemon zest
7½ cups unbleached all-purpose flour
2 cups mixed dried and/or candied fruit, chopped (golden raisins, dried pineapple, dried apricots, dried cherries and candied citrus just to name a few we’ve tried and loved in this bread).
Egg wash (1 egg beaten with 1 tablespoon of water)
Sugar for sprinkling on the top of the loaf
1. Mixing and storing the dough: Mix yeast, salt, honey, eggs, melted butter, extracts and zest with the water in a 5-quart bowl, or lidded (not airtight) food container.
2. Mix in flour and dried fruit without kneading, using a spoon, 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with paddle attachment). You may need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine. The dough will be loose, but will firm up when chilled (don’t try to use it without chilling).
3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
4. Dough can be used as soon as it’s chilled after the initial rise. Refrigerate in a non-airtight lidded container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 3 weeks in an airtight container. Freeze in one-pound portions. When using frozen dough, thaw in refrigerator for 24 hours before use, then allow usual rest and rise time.
Defrost dough overnight in the refrigerator if frozen.
5. On baking day, grease a Panettone or brioche pan with butter; pictured here is a 6 x 4-inch paper mold.
6. Dust the surface of the refrigerated dough with flour and cut off a 1 ½ – pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Place the ball into the pan, seam side down.
7. Loosely cover the dough with oiled plastic wrap and allow to rest at room temperature for 1 hour and 40 minutes.
8. Twenty minutes before baking time, preheat the oven to 375°F with the rack in the middle.
9. Remove the plastic wrap and brush the Panettone with egg wash and sprinkle with the sugar. Bake in the center of the oven without steam for about 50 to 55 minutes until golden brown and hollow sounding when tapped. The amount of dough and baking times will vary depending on pan size.
10. Allow to cool before slicing or eating.
It is wonderful on its own or served with Laura’s Marmalade on page 165 of The New ABin5. For those looking for a whole grain holiday treat try our 100% Whole Wheat Christmas Stollen on page 348 of The New HBin5.
For those of you who want to get someone started with bread baking at the holidays, here are some ideas:
The New Healthy Bread in Five Minutes a Day ~ for those on your list who want to bake with Whole Grains or are Gluten-Free
The New Artisan Bread in Five Minutes a Day ~ for those who might prefer to start with the European-style breads
Food Storage Container ~these round cambo containers are the easiest to mix in, but you can use a bowl or other container that is at least 5 quarts.
Danish dough Mixer – this is our favorite tool. It offers less resistance to the dough, which makes mixing even easier.
Pizza Peel ~ this is an extra wide peel, which is great for pizza. You can also use a cookie sheet that has no sides.
Oven Thermometer ~an inexpensive oven thermometer is key to understanding the true temperature of your oven.
Vital Wheat Gluten – for those baking from HBin5, this give whole grain breads the strength and structure it needs.
If you’ve never had roasted chestnuts, they are one of the sweetest and creamiest of nuts and the absolute perfect pairing with chocolate–and the stuff of Holiday memories. This elegant chocolate chestnut bread is from Holiday and Celebration Bread in Five Minutes a Day and is super easy to make. If you have a tall panettone mold, it makes a really festive loaf for the holidays or a great gift, along with the book. You can also bake this in a loaf pan or even muffin cups. And check out the Instagram video here!Chocolate Chestnut Bread
2 pounds – from a batch of Brioche dough
1 cup chopped, Roasted and Peeled Chestnuts
1 cup finely chopped chocolate
Egg yolk wash (1 yolk mixed with 1 tablespoon water)
Mix the dough in a 6-Quart Round Food-Storage Container with Lid with a Danish Dough Whisk or with a Stand Mixer, as directed in the recipe. You can certainly use any of the enriched doughs, from any of the wheat-based recipes in the books; gluten-free dough will probably not work with a loaf this tall.
A single batch of dough will make about 2 large loaves.
Once the dough has rested on the counter for 2 hours, refrigerate it until it is thoroughly chilled.
Pull out a 2 pound piece of dough, roll it out to a 1/4-inch rectangle, distribute the chocolate and chopped chestnuts (don’t use them whole as pictured above!), then work it with your hands until roughly distributed. Try not to over-handle.
Let the dough rest for 90 minutes.
Preheat the oven to 350°F with the rack in the middle of the oven.
Bake for about 60 minutes or until caramel colored and set when tapped on the top.
Allow the loaf to cool for about 20 minutes in the pan, then remove and cool completely on a cooling rack.
Enjoy and Happy Holidays!
Note: Red Star Yeast is a sponsor of BreadIn5’s book promotion and other activities, and provided free samples of Red Star and Platinum yeast for testing. BreadIn5.com is readers supported–when you buy through links on the site, BreadIn5 LLC earns commissions.
Cinnamon Buns from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: mix the brioche dough (using a Scale and a Danish Dough Whisk), roll it out, make the filling, and bake. Click here for the Cinnamon Buns Dough Recipe. You can do the overnight rise… See below for details.
Roll out the dough, put the filling on…
roll it up into a log.
Cut the log into individual rolls.
Put the rolls on a baking sheet prepared with parchment, you can also use a Silicone Baking Mat, covered them with plastic wrap, stuck them in the refrigerator to rise overnight, or do a ninety-minute rise at room temperature.
Preheat the oven to 350°F,
…and bake them for about 30 minutes.
As they bake, make the icing, and spread the icing over the rolls while still a bit warm, so it melts all over.
Note: Red Star Yeast is a sponsor of BreadIn5’s book promotion and other activities, and provided free samples of Red Star and Platinum yeast for testing.