Olive Oil Artisan Loaf with variations

By á-888

This is a basic recipe tha follows the five-minute-a-day method.Very easy, very versatile, VERY YUMMY.

Ingredients

• 2 3/4 cups lukewarm water
• 2 packets yeast
• 1 1/2 tablesoons salt
• 1 tablespoon sugar
• 1/4 cup evoo
• 6 1/2 cups unbleached all-purpose flour

Details

Servings 4
Preparation time 5mins
Cooking time 35mins

Preparation

Step 1

To Make Dough:

Mix together all ingredients except flour in a lidded five quart container.

Mix in the flour without kneading (use a spoon or large food processor). You may need to use your hands to incorporate the last bit of flour. This may look a little looser that typical bread dough.

Cover (not airtight), and allow to rest at room temp for two hours.

You can use dough right away, or refrigerate to use over the next 12 days.


On baking day:
Sprinkle the top of the dough with flour and then cut of a grapefruit-size portion of the dough. Cloak the ball of dough in a little flour, and tuck the dough under, turning slightly after each tuck. When done, the dough should look smooth and cohesive. Entire process takes no more than 60 seconds.

Allow dough to rest on floured bread peel or about 30 minutes. The dough may or may not rise during this time, most rising occurs in the oven.
Slask three times, and brush on evoo.

I like to bake in a 500 degree preheated clay or cast iron pot until very dark brown on top. THIS IS THE BEST METHOD.
However you can bake on a cookie sheet at 400 degrees, checking after 30 minutes. If you use this method, put a broiler pan on the bottom rack during the preheat, and when you put bread in, add one cup of water to the heated broiler pan to create steam during the baking (this improves texture). When done, crust shoud be very golden.

Variation:
Slice 5 cloves of garlic and incorporate when you are tucking the loaf. Brush with evoo, and sprinkle coarse salt over the top.