Bake With Zoe - Williston

No-Knead Artisan Dough

The New Artisan Bread in Five Minutes a Day (BreadIn5.com)

by Jeff Hertzberg and Zoë François

Makes nearly 4 pounds dough (can be used for a variety of shapes)

3 cups (710ml) lukewarm water

1 tablespoon granulated yeast

1 tablespoon kosher salt (can decrease to taste)

6½ cups (910g) All-Purpose Flour

Cornmeal or parchment for the pizza peel

Mixing dough:

In a 5-quart container, mix yeast, water and salt. Add the flour, then use a spoon, Danish dough whisk or stand mixer fitted with paddle attachment to mix until uniform.
Cover (not airtight) and allow to rise at room temperature for about 2 hours.
The dough can be shaped and baked after the 2-hour rise or refrigerated in a lidded container (not airtight) for up to 14 days. The dough is easier to work with after 4 hours refrigeration.

Makes one 1-pound loaf

Prepare a pizza peel with a sheet of parchment paper or corn meal.
Sprinkle the surface of the dough with flour. Cut off about a 1-pound (grapefruit-size) piece of dough. Cover the remaining dough and refrigerate for baking loaves within 14 days.
Dust with more flour to prevent sticking, shape a smooth ball with your hands by gently stretching the surface of the dough around to the bottom by rotating the dough as you go. Shaping should take no more than 20 to 40 seconds.
Place dough on prepared pizza peel, cover loosely and allow to rest 60 minutes. Loaf may not rise much during this time.
Preheat a pizza stone near the center of oven to 450º F, with a metal broiler pan on a low rack. *
When the dough has rested for 60 minutes, dust the top liberally with flour, then use a serrated knife to slash a ½-inch-deep cross.
Slide the loaf off the peel and onto the preheated baking stone. Pour 1 cup hot water into broiler tray and close oven door.
Bake about 35 minutes, or until crust is richly browned and firm to touch. Allow to cool completely before eating.

*Can also be baked in a preheated Dutch Oven. Bake with lid on for 25 minutes and without lid for an additional 10-15 minutes.

Makes one 16-inch baguette

½-pound (orange-size portion) of Master Dough

Egg white wash (1 egg white mixed with 1 tablespoon water)

Preheat a pizza stone near the center of oven to 450º F, with a metal broiler pan on a low rack.
Sprinkle the surface of the dough with flour. Cut off about a ½ -pound (orange-size) piece of dough. Cover the remaining dough and refrigerate for baking loaves within 14 days.
Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Shaping should take no more than 20 to 40 seconds. Elongate the ball into a rope by rolling it on the work surface with your hands and gently stretching until it is about 16 inches long. You can taper the ends by rolling them against the counter with your hands. Use enough flour while working to prevent sticking. Transfer to a sheet of parchment paper.
Cover loosely with plastic and allow to rest for 40 minutes.
Paint the surface of the dough with the egg white wash.
Slash the dough with three ½-inch-deep cuts along the length of the baguette.
Slide the parchment paper with loaf directly onto the hot stone. Pour 1 cup of hot water into the broiler tray. Bake for about 25 minutes, until richly browned and firm.
Allow to cool on a rack before eating.

Makes one 16-inch epi
½-pound (orange-size portion) of Master Recipe

Preheat a pizza stone near the center of oven to 450º F, with a metal broiler pan on a low rack. Shape the dough into a baguette.
Cover loosely with plastic and allow to rest for 40 minutes.
Dust with flour and snip into Epi with shears. Starting at one end of the loaf, cut into the dough at a very shallow angle. Snip the dough ¼-inch from the parchment, being careful not to snip all the way through the dough, so it stays connected.
Lay the snipped piece of dough slightly off to the side. Cut another piece in this same fashion, laying the second piece off to the opposite side. Repeat this down the length of the dough.
Slide the loaf directly onto the hot stone. Pour 1 cup of hot water into the broiler tray. Bake for about 25 minutes, until richly browned and firm.
Allow to cool on a rack before eating.

1 pound (grapefruit-size portion) of any pre-mixed dough listed above

1⁄2 cup olives, pitted and halved or quartered if large

Olive oil for greasing the cookie sheet and brushing the fougasse

Sea salt for sprinkling over top

Preheat the oven to 400°F. Place an empty metal broiler tray on any other shelf that won’t interfere with rising bread. Grease a cookie sheet with a bit of olive oil. Set aside.
Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Dust a work surface with flour and flatten the dough to 1⁄2-inch-thickness, then sprinkle it with olives. Roll up the dough and shape it into a ball. Roll into a flat round approximately 1⁄2-inch-thick. Dust with flour as you work to prevent sticking. Place the dough on the prepared baking sheet.
Cut angled slits into the circle of dough. Gently pull the holes to open them.
Allow it to rest for 20 minutes.
Place the baking sheet with the fougasse near the middle of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for about 20-25 until golden brown.
Serve warm.