There are two factors with Bread baking that intimidates people. If you ask me, it's the yeast and kneading. I might be wrong, and if I am, I would love to walk anyone through the steps that scare them because there is nothing easier and more gratifying than fresh homemade bread.
The thing with Artisan bread is that you can double or triple your ingredients and just leave containers of dough in the refrigerator for up to a week I would say, and the nice thing with that is that the longer the dough sits, the richer your bread will taste. One hour before you want your house to smell like a little bakery in Naples, you just take your container with dough out of the refrigerator. This recipe is best made at night, you automatically gain the night hours of sitting time.
What You'll Need:
- 6 1/2 Cups Flour
- 1 1/2 Tbsp Kosher Salt
- 1 Tbsp Yeast
- 3 Cups Water [100 Degrees]
In a large bowl just mix all your ingredients with a wooden spoon until incorporated. Place into container and shut, not airtight though. [If you doubled your ingredients separate into separate containers] Let your dough sit for two hours in a warm/room temperature area, the dough will double in size, then just put your container in the refrigerator for a minimum of 3-4 hours.
Once your buns are shaped they will need to rest for an hour, so make sure to take your dough out of the refrigerator in time to shape and bake before your serving time. You might want to sprinkle your hands with a bit of Olive Oil for easier handling, once you finish shaping your little round give it a dip into a bowl of flour and then straight onto parchment lined baking sheet. Now let them rest for a nice hour in a warm place.
Place into preheated oven for 30 minutes. Truly depends on your oven, bottoms should be nicely golden and they should spring back when touched. Cool on wired rack and serve.
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