After a big day of blood tests, errands, a good walk, and skating on our pond I figured we needed a good hearty meal. It was too warm for soup (global warming is making itself very present in Alberta this winter), too complicated to make something complicated and the fridge was too bare to enjoy much fresh healthiness. In a pinch, I decided to make my default- Artisan Bread. Where households have been known to grab a box of KD, Sidekicks, PB&J or hot dogs as their 'fast-go-to-cure' a few years ago my friend Lydia and I (shout out fire sister) etched a master recipe in our minds that changed our lives forever.
Bring it to a pot luck, holiday dinners or make it for your family at home (a perfect marriage with a cream of veggie soup!). You’ll wow everyone. I’ve turned this recipe into baguettes, pizza, buns & loaves. Its versatility is so that you can make it with just about any flour; come to think of it I haven’t found a type of flour that hasn't worked. (Gluten free friends- I’m sure it would work with your flour too!) Over the last year I’ve lived in two small rural towns in different parts of this vast country and have been able to buy local flour. It is surprisingly accessible to support your farmers, all you gotta do is look at the location labelled on the bag and make the right choice. I digress. For this particular pizza I mixed Kamut, Barley, Unbleached and Rye flours to finish off some bags and it turned out great! Mamas, the hardest part about this recipe is a) planning ahead (2 hours for it to rise) and b) not telling everyone how simple it is when they’re amazed!
Artisan Bread
3 cups of luke warm water
1.5 Tbsp Yeast
1.5 Tbsp Sea Salt
(I only use 1 Tbsp, as I find the extra too salty)
6.5 cups of flour
Preparation
Pour water in a large mixing bowl. Add yeast and salt. Mix well. Add the flour. Stir with a wooden spoon or bread hook on your mixer. Do not knead! Cover bowl with a towel and let it rise for two hours.
Baking
Preheat oven to 350 degrees (ovens may vary). Grease a baking sheet. Cut your ball of dough into 4 rounds approximately the size of grapefruits. Each ball is one loaf. Mould the doughy loaf to the desired shape, handling as little as possible. If you are making the artisan loaf or baguette use a serrated knife to make a few quarter inch slits along the top of the loaf. Sprinkle the top of the loaf with flour. Place in the oven on the top shelf, and place a pan of water (1cup) directly underneath on the bottom shelf. The water is imperative as it will help it crust. Bake for 30 minutes.
Storage
This bread dough stores extremely well in the fridge for up to two weeks and it’s been said that the closer you use it to the end of the two weeks the better it tastes. Wrap the dough loosely in plastic wrap or an alternative(cheesecloth, reusable bowl covers, snug but not tight biodegradable wax paper, etc.) and place it in the fridge.
Top it off with some whoopie pies from your local bakery and you’re laughing (not to mention, pleasantly full).
Simple. Healthy. Sustainable. Yummy.
