5 minute Artizan bread

I got the recipe from an online video. It is in support of the book, but it is a dead simple recipe so I think I will just keep playing with it. The basic recipe is:

• 6 1/2 cups flour
• 3 cups water
• 1-1/2 Tablespoons Salt
• Yeast, I used a baby sponge from my sourdough starter it is about 2 cups of flour water mix.

All of this is mixed up in a 6 quart plastic food safe tub and let sit. It says to let sit on the counter for a few hours and then put it in the frig for up to a week. This is a no knead recipe so the gluten is developed by the yeast action alone. It is very soft and sticky. To handle it, I throw some flour on top of the mix and grab a handful. I form it into a ball and keep adding flour so it does not stick on anything, I set it on a sheet of parchment paper and let it rise for at least 90 minutes. Then I brushed it with water and sprinkled a seed mixture on it before putting in a 450 oven with a pan of water. The results were wonderful 30 minutes later.

I love the random crumb. The crust was crispy out of the oven and after it cooled, It was good and chewy. I think I will have a lot of fun playing with this recipe.