The trick is to smoke the meat and not make the meat smoke
ARTISAN BREAD-MASTER RECIPE
Date: December 09, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Four simple ingredients: Flour, water, instant yeast, & salt. You measure by volume & not weight
After the item are added to a bowl or dough doubler pail, you mix them.
I used to use a hand mixer, but spoon is all you really need to mix the dough. I now mix it right in a the dough doubler.
After about 2 hours in the dough doubler pail the dough stops rising & the top levels off. Use some or refrigerate at this point.
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The Master Dough Recipe is what makes Artisan Bread in 5 Minutes a Day so special. You make up 4 pound batches of dough at a time. The basic Master Dough recipe uses just 4 ingredients: Flour, water, salt and instant yeast. You mix them together and allow them to rise for about 2 hours in a dough doubler pail and either start baking or put the dough in the fridge. What is so different is you don’t need to weigh the dough, you can actually mix it with a spoon until blended (or use a mixer if you prefer) and no kneading is required. This high moisture dough will keep in the pail, in the fridge for 2 weeks. As it ages, it gets a little bit of a sourdough taste to it. When you make up a new batch of dough, you make it in the same pail and you get even more sourdough-like flavor. When it is time to bake you remove the bread from the fridge, sprinkle the top of the dough (and your hands) with a little bit of flour and cut off a 1 or 1 1/2 pound piece of dough. You form the dough into a ball and stretch it by pulling the dough from the top down and around to the bottom, all the while keeping the ball shape. Once again no kneading and this stretching of the dough takes under a minute. At this point you follow the directions for the specific type of bread you are making. You form it into it’s final shape, in some cases put it in a pan, and let it rest for typically about 40 minutes before placing the bread in the oven for baking. The beauty is: It really does take only around 5 minutes to make the starter dough and 5 minutes on baking day. There are other Master Recipes that add other ingredients or different types of flours to make a wide variety of breads. To learn more about this great book be sure to click on the blog links above. You really can’t believe how easy and fun it is to be able to go into the fridge, grab some dough and in under 5 minutes you have a loaf rising destined for the oven.