Artisan Bread in 5 Minutes-Master Dough Recipe
Join Liz for this fun class.
In class you will be preparing the dough along with Liz.
While your dough is rising, Liz will demonstrate all you need to know about how to bake your artisan bread on your own.
In class you will be preparing the dough along with Liz.
While your dough is rising, Liz will demonstrate all you need to know about how to bake your artisan bread on your own.
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- Print out Liz's Quick Guide to have with you in class.
- Have your ingredients and equipment ready at the start of class.
| quick_guide.pdf |
Ingredients-Dough
To prepare 1 batch of dough during class:
1 Tbs yeast
1 ½ Tbs course salt
3 cups water-lukewarm Note: If using a high protein flour like King Arthur use 3 1/4 cup water-lukewarm
6 ½ cups all-purpose flour Wheat bread alternative: 5 1/2 cup all purpose flour and 1 cup whole wheat flour
To bake:
2 Tbs flour-for cloaking
2 Tbs cornmeal-for dusting your peel
1 Tbs yeast
1 ½ Tbs course salt
3 cups water-lukewarm Note: If using a high protein flour like King Arthur use 3 1/4 cup water-lukewarm
6 ½ cups all-purpose flour Wheat bread alternative: 5 1/2 cup all purpose flour and 1 cup whole wheat flour
To bake:
2 Tbs flour-for cloaking
2 Tbs cornmeal-for dusting your peel
Equipment
5qt container w/lid-a large bowl or pot is okay to use
2 or 4 cup liquid measuring cup
1 and 1/2 cup dry measure cups
butter knife
1 Tablespoon measuring spoon
dough whisk, or large spoon for mixing the dough
For Baking:
pizza peel or baking pan
baking stone to bake the bread on or a cast iron pan or similar if you do not own a baking stone
2 or 4 cup liquid measuring cup
1 and 1/2 cup dry measure cups
butter knife
1 Tablespoon measuring spoon
dough whisk, or large spoon for mixing the dough
For Baking:
pizza peel or baking pan
baking stone to bake the bread on or a cast iron pan or similar if you do not own a baking stone