O livro Artisan Bread in Five Minutes a Day tem feito muito sucesso com blogueiras americanas. Vi muitas fotos de belos pães feitos a partir das receitas básicas (que são incrementadas com outros ingredientes), porém, só consegui uma receita (de brioche). A maioria cita apenas a página do livro onde está a receita. O aspecto interessante dessas receitas é que a massa é misturada e mantida em refrigeração por vários dias. Usa-se a cada dia apenas a porção desejada para assar.
Alguém tem esse livro? poderia colocar aqui algumas receitas básicas? pode ser em inglês mesmo. Assim que eu testar a de brioche, posto aqui, independente do resultado (aprovado ou não).
Meio dia em SP e daqui há uma hora e meia vou assar o pão de teste.Será que terei mais sorte que a Grazi? Eu tb. não tenho a panela de ferro e estou fazendo num pirex com tampa. Mais tarde coloco minhas impressões sobre a receita.
Fiz a receita básica a alguns meses. Ficou um pão baixo mas gostoso.
Five-Minute Artisan Bread December 15, 2007
From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois.
Serves 4
Note: This recipe must be prepared in advance.
1-1/2 tablespoons granulated yeast (about 1-1/2 packets) 1-1/2 teaspoons kosher salt 6-1/2 cups unbleached flour, plus extra for dusting dough Cornmeal In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid.
Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)
When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes.
Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.
Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour.
Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.