11/12/2023 0 Comments Mini artisan bread recipes![]() Reach in and pull out small amounts to make balls of each. When about to use, dust the surface of the dough with a little flour. The flavor will deepen over that time, developing sourdough characteristics.Ħ. It is intended for refrigeration and use over the next two weeks, ready for you anytime. ![]() ![]() **The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. Allow the dough to sit at room temperature for about 2 hours to rise. Cover your bowl (or pop the lid on your plastic bucket) and make sure there are some holes for the gases of the yeast to escape.Ĥ. Stir it until all of the flour is incorporated into the dough.ģ. Dump in the flour all at once and stir with a wooden spoon. Add some olive oil as well if you like.Ģ. Grab a big bowl and dump in the water and add the yeast and salt. (I used around 1/4 of the dough to make 7 small buns)ġ 1/2 tablespoons granulated yeast (or 1.3 ounces cake yeast)ġ to 1 1/2 tablespoons Morton’s Kosher Salt (adjust to suit your taste or eliminate it all together)Ħ 1/2 cups (2-pounds) unbleached all-purpose flourġ. The recipe is the same as the Artisan Bread recipe, the only difference is that I made small balls of the dough and baked them in a baking paper lined muffin pan. So easy and so great, I can only suggest it to anyone (even those always running short on time!). Since then, I have done it about 5 times (which means 10 day’s bread for us 2, or a couple of loaves and a couple of pizzas <– I will get back to that in another post!) and it always turned out great. I have to admit I fell in love with this recipe the very first time I used it to make a small bread loaf.
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