Post by Loupy on Aug 29, 2013 10:45:32 GMT -7
Chef Tess No-Knead Tomato Herb Artisan Bread
From Chef Tess @ cheftessbakeresse.blogspot.com/
A 6 ingredient Tomato and Herb No Knead Bread Anyone Can Make.
Yield 2 baguettes
Ingredients:
6 cups Alta Artisan Bread Flour
1 tsp SAF instant yeast
2 tsp salt
½ c tomato powder*
1 T Chef Tess French Provencal Seasoning (or herb bled of your choice)
2 1/2 cup cool water
cornmeal as needed (about 3/4 cup)
Directions:
Mix all ingredients until well combined in a 2 gallon bucket with a lid.
Place in the fridge and allow to raise overnight (at least 8 hours and up to 7 days).
No knead to knead it.
Just mix it until a nice dough is formed.
To bake bread:
Remove bucket from the fridge.
Form into 2 baguettes and roll each lightly in cornmeal or oats.
Place in French Baguette perforated Pan (I use Chicago Metallic Commercial Non-stick ) and allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110 degrees).
Preheat convection oven to 425 degrees (regular oven 450 degrees).
Place a pan of water in the bottom of the oven.
This helps steam the loaves.
Lightly slash the tops of the loaves with a sharp serrated knife.
Bake @ 450 degrees 25 minutes.
*tomato powder gives it a concentrated tomato taste. If you use tomato paste, use 1/2 cup and use only 2 cups water.
I use this same dough for pizza on demand! Use half the dough and roll out as you would for your favorite pizza. Allow it to raise at room temperature 30 minutes, top and bake at 425 for 25-30 minutes (depending on the toppings).
From Chef Tess @ cheftessbakeresse.blogspot.com/
A 6 ingredient Tomato and Herb No Knead Bread Anyone Can Make.
Yield 2 baguettes
Ingredients:
6 cups Alta Artisan Bread Flour
1 tsp SAF instant yeast
2 tsp salt
½ c tomato powder*
1 T Chef Tess French Provencal Seasoning (or herb bled of your choice)
2 1/2 cup cool water
cornmeal as needed (about 3/4 cup)
Directions:
Mix all ingredients until well combined in a 2 gallon bucket with a lid.
Place in the fridge and allow to raise overnight (at least 8 hours and up to 7 days).
No knead to knead it.
Just mix it until a nice dough is formed.
To bake bread:
Remove bucket from the fridge.
Form into 2 baguettes and roll each lightly in cornmeal or oats.
Place in French Baguette perforated Pan (I use Chicago Metallic Commercial Non-stick ) and allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110 degrees).
Preheat convection oven to 425 degrees (regular oven 450 degrees).
Place a pan of water in the bottom of the oven.
This helps steam the loaves.
Lightly slash the tops of the loaves with a sharp serrated knife.
Bake @ 450 degrees 25 minutes.
*tomato powder gives it a concentrated tomato taste. If you use tomato paste, use 1/2 cup and use only 2 cups water.
I use this same dough for pizza on demand! Use half the dough and roll out as you would for your favorite pizza. Allow it to raise at room temperature 30 minutes, top and bake at 425 for 25-30 minutes (depending on the toppings).
