It's the usual five-minute dough with added twist of healthiness.
Yield: 1 loaf
Ingredients:
• 1 pound Boule Dough - Previously we have talked about how to make the Boule dough which can be stored in your refrigerator for weeks. Look for the recipe of Boule dough in the previous pages but instead of using the normal flour, use the Semolina flour.
• Flour for dusting
• 2 large cloves of garlic, minced
• 2 tablespoons snipped fresh basil or 2 teaspoons dried basil
Procedure:
1. This is best done while you are combining the ingredients of a boule dough. But it is still alright to cut one pound or grapefruit size of boule dough made weeks before and stored in your refrigerator.
2. Add the garlic and basil onto the dough and knead until they are completely mixed. Dust the dough with flour if needed.
3. Gently mold the dough into desired shape. To make a baguette, pull the dough up to 12 inches. To make a round loaf, pull it up to six inches.
4. Place the dough over a pizza peel lined with parchment and flour. Leave it to rest for 40 minutes.
5. 20 minutes prior to baking, preheat the oven to 450 degrees F. Place a baking stone in the middle rack and place a boiling tray where it will not hinder the rising dough. It is advisable to put it at the bottom rack.
6. Carefully, flip the pizza peel so that the dough will be placed inside the heated stone including the parchment.
7. Pour a cup of hot water in the broiler. The water will help in providing moist so the bread will be crusty.
8. Bake for approximately 30 minutes. More or less depending on the size of the bread.
9. If you wish you can rotate the break halfway the baking time to make sure that it is baked evenly.
10. After baking, put it in a wire rack to cool.
11. Serve and enjoy!
12. You can use Dried Tomato or Rosemary instead of garlic and basil.
Yield: 1 loaf
Ingredients:
• 1 pound Boule Dough - Previously we have talked about how to make the Boule dough which can be stored in your refrigerator for weeks. Look for the recipe of Boule dough in the previous pages but instead of using the normal flour, use the Semolina flour.
• Flour for dusting
• 2 large cloves of garlic, minced
• 2 tablespoons snipped fresh basil or 2 teaspoons dried basil
Procedure:
1. This is best done while you are combining the ingredients of a boule dough. But it is still alright to cut one pound or grapefruit size of boule dough made weeks before and stored in your refrigerator.
2. Add the garlic and basil onto the dough and knead until they are completely mixed. Dust the dough with flour if needed.
3. Gently mold the dough into desired shape. To make a baguette, pull the dough up to 12 inches. To make a round loaf, pull it up to six inches.
4. Place the dough over a pizza peel lined with parchment and flour. Leave it to rest for 40 minutes.
5. 20 minutes prior to baking, preheat the oven to 450 degrees F. Place a baking stone in the middle rack and place a boiling tray where it will not hinder the rising dough. It is advisable to put it at the bottom rack.
6. Carefully, flip the pizza peel so that the dough will be placed inside the heated stone including the parchment.
7. Pour a cup of hot water in the broiler. The water will help in providing moist so the bread will be crusty.
8. Bake for approximately 30 minutes. More or less depending on the size of the bread.
9. If you wish you can rotate the break halfway the baking time to make sure that it is baked evenly.
10. After baking, put it in a wire rack to cool.
11. Serve and enjoy!
12. You can use Dried Tomato or Rosemary instead of garlic and basil.
I'm an avid fan of Artisan bread baking and have read through many baking tips to help me get through every struggling process of creating the perfect bread. To get more tips on baking Artisan breads, check out this website: [http://artisanbreadfiveminutesaday.org/]
Happy baking!
Happy baking!
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